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Brownie Batter Football Dip

{Football} S'mores Snickers Brownie Batter Dip

Prep Time 30 minutes
Total Time 30 minutes
Servings 1 football
Author Chelsea

Ingredients

Football Dip

  • 1 package (19.25 ounces) fudge brownie mix
  • 3/4 cup unsalted butter softened
  • 5 tablespoons heavy whipping cream separated
  • 1/3 cup marshmallow fluff
  • 1 package miniature Snickers candies (12 total)
  • 1/2 cup milk or semi-sweet chocolate chips
  • Cream cheese or vanilla frosting

Dippers:

  • 1/2 cup cream cheese or vanilla frosting
  • 1 box graham crackers
  • 1/4 cup white chocolate
  • 1/2 teaspoon vegetable oil
  • Sprinkles

Instructions

  1. Beat together the brownie mix and softened butter until combined into a thick dough. Beat in 2 tablespoons of the heavy whipping cream.
  2. Allow to cool from the warm butter and then beat in the marshmallow fluff. Remove the wrappers and thinly slice the Snickers. Stir in the Snickers pieces into the dip.
  3. Mix and if needed, knead the mixture until the ingredients are well combined. Roll into a ball and then flatten and shape into the shape of a football.
  4. In a small microwave-safe bowl, combine the chocolate chips and remaining 3 tablespoons of heavy whipping cream. Microwave in bursts of 30 seconds stirring in between bursts for 15 seconds until melted.
  5. Pour the chocolate ganache and spread evenly over the dessert football. Place in the fridge for about 30 minutes to allow it to set it up.
  6. Place some cream cheese or vanilla frosting into a frosting bag or a plastic bag and cut off the tip. Pipe the laces on the football and place in the fridge until ready to serve.

Dippers

  1. To make the dippers, separate the graham crackers in half. For the "fans" spread frosting evenly over the crackers and then dip into either sprinkle jimmies or nonpareil sprinkles. Shake off any excess sprinkles.
  2. To create the goal post dippers, combine the white chocolate and vegetable oil in a small microwave-safe bowl. Microwave in bursts of 30 seconds, stirring for 10-15 seconds in between each burst until melted.
  3. Transfer the mixture into a small plastic bag and cut off the very tip. Pipe a goal post onto the graham crackers and allow to completely dry.