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Easy No-Bake Peanut Butter Football Field Brownies

no-bake peanut butter football field brownies - featured image
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These no-bake peanut butter football field brownies are a fun and impressive dessert for game day. With a fudgy chocolate base, creamy peanut butter topping, and chocolate yard lines, they’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup unsalted butter, cut into small pieces
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups crushed graham crackers (about 16 full sheets)
  • 1 cup powdered sugar, sifted
  • 1 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (whole milk preferred)
  • 1/2 cup semi-sweet chocolate chips (for decorations)
  • 1 teaspoon coconut oil or shortening
  • White frosting or white candy melts (for yard line numbers)
  • Green food coloring (optional)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Set aside.
  2. In a medium saucepan over low heat, combine 2 cups semi-sweet chocolate chips, 1/2 cup butter, and sweetened condensed milk. Stir constantly until melted and smooth, about 5-7 minutes. Remove from heat and stir in vanilla extract and salt.
  3. In a separate bowl, whisk together crushed graham crackers and 1 cup sifted powdered sugar. Pour into the melted chocolate mixture and stir until well combined. Press evenly into the prepared pan. Refrigerate for 15-20 minutes.
  4. In a large mixing bowl, beat together softened butter and peanut butter with an electric mixer until smooth and creamy, about 2 minutes. Add 2 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Beat on low until combined, then increase to medium and beat for 2-3 minutes until light and fluffy. Add remaining milk if needed.
  5. Remove pan from refrigerator. Spread peanut butter topping evenly over the chilled brownie base. Smooth the top with a spatula. Refrigerate for at least 2 hours until firm.
  6. Melt remaining 1/2 cup chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly.
  7. Use a ruler to mark yard lines every 1.3 inches across the pan. Lightly score with a toothpick. Transfer melted chocolate to a piping bag or zip-top bag with a snipped corner and pipe thin lines at the marked intervals.
  8. Pipe small chocolate goal posts at each end. Use white frosting or melted white candy melts to add small numbers near the yard lines.
  9. Refrigerate for another 30 minutes to set decorations. Use parchment handles to lift the block out of the pan. Cut into squares or rectangles with a sharp knife.

Notes

Don’t skip sifting the powdered sugar to avoid lumps. Let the chocolate mixture cool slightly before adding graham crackers to prevent sogginess. Use a wet spatula for spreading the peanut butter layer for a smoother surface. Ensure the peanut butter layer is fully firm before piping chocolate to prevent sinking. These can be made up to 3 days ahead and stored in the refrigerator. For freezing, wrap the whole block tightly and freeze for up to 3 months.

Nutrition

Keywords: no-bake brownies, peanut butter brownies, football field dessert, game day dessert, Super Bowl dessert, easy dessert, no-bake dessert

Find it online: https://coracooks.com/easy-no-bake-peanut-butter-football-field-brownies/