Put a sweet spin on your game-day spread

Wings, chips and dips, burgers, loaded nachos.

Chances are all of these are on the menu for Super Bowl 50.

But what about the second half, when you and your guests are looking for something a little sweeter?

Krusteaz, makers of premium baking mixes, has a variety of sweet spins on game day menu recipes that could take your party from so-so to super.

XXL Monster PB Cup Cookie

Recipe by Hayley Parker

"I get cookie cravings at least twice a week. They're one of my favorite things to whip up, but sometimes I really loathe the fact that I have to (impatiently) wait for the dough to chill, which is the case for my classic chocolate chip cookies. And as a part of the Krusteaz Bakers Dozen, I'm super excited to bring y'all this recipe today! It's a GIANT Monster Peanut Butter Cup Cookie and it's freakin' fantastic."

Prep: 10 minutes

Bake time: 20 minutes

Total time: 30 minutes

Serves: 8-10

1 package Krusteaz Brown Sugar Oatmeal Cookie Mix

1 egg

1 stick (1/2 cup) butter, softened

1/2 cup white chocolate peanut butter cups, chopped

1/2 cup pecans, chopped

1/2 cup chocolate chips

1 square chocolate almond bark, melted

Preheat oven to 350F. Line a baking sheet with a silicone liner or with parchment paper and set aside.

In a large bowl, combine cookie mix, egg, and softened butter. Stir with spatula until a soft dough has formed. Fold in chopped peanut butter cups, chopped pecans, and chocolate chips to combine.

Form a large, flattened circle of dough (or a football shape!) onto the prepared pan, 10 inches in diameter. Bake 20 minutes or until cookie is golden brown.

Once cookie has cooled slightly, drizzle it with the melted chocolate almond bark. Cut into wedges and serve.

Chocolate Cream Pie Dip with Krusteaz Pie Crust and Cookie Dippers

Recipe by Dorothy Kern

Prep Time: 25 minutes

Total Time: 1 hour 45 minutes

Servings: 12-16

Dippers:

1 package Krusteaz Cookie Mix (any flavor), prepared as directed

1 cup Krusteaz Pie Crust Mix

2-3 tablespoons water

Dip:

1 box (3.9 ounces) chocolate pudding mix

1 1/2 cups nonfat milk

1/2 cup heavy whipping cream

Note: you can make any kind of Krusteaz dippers to go along with this Chocolate Cream Pie Dip. My favorites are pie crust dippers, using the Pie Crust Mix and/or using the Double Peanut Butter Cookie Mix.

Prepare cookies as directed, making them using a 1 tablespoon cookie scoop. Cool before serving with dip.

Preheat oven to 450°F. Line a cookie sheet with parchment paper or a silpat baking mat. Prepare 1 pie crust as directed. Roll out crust to 1/4-inch thick and cut 1- to 2-inch circles. Place the circles on the cookie sheet, rerolling the dough as needed.

Bake 4-6 minutes, until the crust is lightly golden brown. Cool while you make the dip.

Whisk together pudding mix and nonfat milk in a large bowl. Let sit 5 minutes. While the pudding is setting, beat the heavy whipping cream until stiff peaks form using a stand or a hand mixer. Fold the whipped cream into the pudding carefully. Chill dip at least 1 hour before serving. Serve the dip with assorted pie crust dippers and cookies.

Sweet Sticks

Recipe by Rachel Conners

"Sweet Sticks were a favorite of my friends and I in college - these bread sticks are topped with melted mozzarella, garlic, and brown sugar for a salty-sweet combo that's surprisingly irresistible!"

Prep time: 20 minutes

Total time: 30 minutes

Serves 4-6

Dough:

1 package Krusteaz Italian Herb Flatbread Mix

1 cup very warm water (115-125°F)

1/4 cup vegetable oil

Toppings:

1/4 cup olive oil

2 tablespoons minced garlic

2 cups mozzarella cheese

1/3 cup brown sugar

Heat oven to 475F. Lightly grease two baking sheets. Stir together Krusteaz Italian Herb Flatbread Mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10 minutes, or until oven is hot.

Divide dough into two equal portions. With floured hands, pat out dough 1/8 to 1/4-inch thick, forming your desired shape on prepared pans.

In a small saute pan, heat olive oil and minced garlic until the oil is hot and the garlic is fragrant and lightly toasted. Brush the garlic oil onto the prepared flatbread dough. Sprinkle each flatbread with mozzarella cheese and then top with brown sugar.

Bake 8-11 minutes or until edges are golden brown. Slice and serve with marinara sauce or ranch dressing.

Team Spirit Cookies

Prep time: 45 minutes

Total time: 1 hour, 15 minutes

Servings: 36 cookies

1 package Krusteaz Butter Vanilla Sugar Cookie Mix

1/3 cup butter, softened

1 egg

Food color (use your team's colors)

Lollipop sticks, optional

Preheat oven to 350 F.

In medium bowl, stir together Krusteaz Butter Vanilla Sugar Cookie Mix, butter and egg until well blended. Divide dough into 2 portions. Add drops of color to each dough portion and blend until target colors are achieved.

For center color, roll into 10-inch log. For outer color, roll dough 10-inches long and wide enough for edges to meet when wrapping around center log. Wrap in plastic wrap and chill 15-30 minutes.

Unwrap dough and slice into 1/4-inch cookies. Place on ungreased cookie sheet; bake 9-11 minutes. Immediately place lollipop stick in cookie; let cool and decorate, if desired.