Make Father’s Day Special with 19 Exclusive Desserts!

Father’s Day is the perfect opportunity to show appreciation for all the wonderful dads out there, and what better way to celebrate than with a feast of delicious, dad-approved treats?

From the rich indulgence of Death by Chocolate Brownies to the creamy delight of Twix Cheesecake, our curated collection of recipes promises to make this Father’s Day unforgettable. Whether your dad has a sweet tooth or enjoys a decadent dessert, these recipes are sure to impress and convey your love through the universal language of food.

Get ready to tie on your apron, preheat your oven, and create some mouthwatering magic that Dad will surely appreciate.

You may like:

• 31 Best Mother’s Day Brunch Ideas to Make Her Feel Special
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Cheesecake Egg Rolls

For a creative and fun dessert, these Cheesecake Egg Rolls are perfect. Each egg roll wrapper is filled with a rich cheesecake mixture and then fried to golden perfection. Served with a homemade strawberry sauce, they offer a delightful crunch outside with a creamy, fruity explosion inside.

• Yield: 12
• Prep Time: 15 mins
• Total Time: 30 mins

INGREDIENTS

FOR THE SAUCE

• 2 c. chopped strawberries
• 2 tbsp. water
• 2 tbsp. granulated sugar

FOR THE EGGROLLS

• 2 (8-oz.) blocks cream cheese, softened
• 1/2 c. granulated sugar
• 1/2 c. sour cream
• 1 tsp. pure vanilla extract
• Pinch kosher salt
• 12 eggroll wrappers
• Vegetable oil, for frying
• Powdered sugar, for garnish

DIRECTIONS

1. In a small sauce pan over medium heat, combine strawberries, water, and sugar. Stir to combine and bring to a simmer. Stirring frequently, cook until thick and jammy, 3 to 4 minutes. Transfer to a medium bowl and set aside.
2. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
3. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
4. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side.
5. Transfer to a paper towel-lined plate to cool slightly.
6. Dust with powdered sugar and serve with strawberry sauce.

Giant Chipwich Cake

Celebrate Father’s Day with a twist on the classic ice cream sandwich. Two giant chocolate chip cookies form the layers of this cake, filled with soft vanilla ice cream and rolled in mini chocolate chips for an extra chocolatey crunch.

• Yield: 20 servings
• Prep Time: 20 mins
• Total Time: 3 hrs 30 mins

INGREDIENTS

• 2 (16.5-oz.) packages refrigerated chocolate chip cookie dough
• 1/2 gallon vanilla ice cream, softened (see tip)
• 1 c. mini chocolate chips

DIRECTIONS

1. Preheat oven to 350° and line two 9-inch cake pans with parchment paper. Press 1 package cookie dough into bottom of each prepared pan. Bake until golden, about 20 minutes. Let cool in pans 10 minutes, then remove and freeze 30 minutes.
2. Remove cookies from freezer. Flip one over, flat-side up, and scoop on vanilla ice cream, smoothing top with a spatula to create an even layer. Sandwich with second frozen cookie, flat-side down, pressing to push ice cream out to the sides. Smooth ice cream along sides and press sides in chocolate chips until exposed ice cream is completely covered.
3. Set ice cream sandwich on serving plate and freeze until firm, 2 hours.
4. When ready to serve, remove from freezer to let soften, 10 minutes, then slice like a cake.

Banana Split Lasagna

This no-bake dessert layers different flavors and textures for a fun and festive treat. With layers of graham cracker crumbs, bananas, pineapple, strawberries, and whipped cream, each bite is a delightful exploration of the classic banana split in a new form.

• Yield: 12 – 14
• Prep Time: 20 mins
• Total Time: 4 hrs 35 mins

INGREDIENTS

FOR THE CRUST

• Cooking spray
• 2 c. crushed graham crackers
• 1/2 c. (1 stick) melted butter
• 2 tbsp. sugar
• Pinch kosher salt

FOR THE LASAGNA

• 1 1/2 (8-oz.) blocks cream cheese, softened
• 1/4 c. sugar
• 2 (8-oz.) tubs Cool Whip
• 3 bananas, thinly sliced into rounds
• 1 (20-oz.) can crushed pineapple, well drained
• 1 lb. strawberries, finely chopped
• 1/2 c. walnuts, toasted and chopped
• Chocolate syrup, for drizzling
• Rainbow sprinkles, for topping
• Maraschino cherries, for topping

DIRECTIONS

MAKE CRUST

1. Grease a 9×13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.

MAKE LASAGNA

1. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
2. Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
3. Refrigerate at least 4 hours or up to overnight.
4. Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

Cookies ‘N’ Cream Blondies

These blondies are a soft, chewy delight, studded with chunks of Oreo cookies and Hershey’s Cookies & Cream candies. They’re perfect for dads who love their desserts packed with cookies in every bite.

• Yield: 15 servings
• Prep Time: 10 mins
• Total Time: 50 mins

INGREDIENTS

• 2 1/4 c. all-purpose flour
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 3/4 c. (1 1/2 sticks) melted butter
• 1 c. granulated sugar
• 1/2 c. packed brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 1/2 c. Cookies & Cream candies, such as Hershey’s, chopped and divided
• 1 1/2 c. Oreos, chopped and divided

DIRECTIONS

1. Preheat oven to 350°. Line a 9″-x-13″ pan with parchment, leaving a
2. 2″ overhang on all sides. In a large bowl, mix together flour, salt, and baking soda, and set aside.
3. In the bowl of an electric mixer, beat together melted butter and sugars until combined, then add eggs and vanilla and beat well, scraping down sides if necessary. Slowly add in flour mixture, and mix until just combined. Fold in 1 cup each of chopped candies and chopped Oreos.
4. Spread batter evenly into prepared pan and top with remaining candies and cookies.
5. Bake blondies until the edges are just golden, about 22 minutes. Let cool in pan for 10 minutes, then remove to a cooling rack and allow to cool completely before slicing.

Red Velvet Cheesecake Cake

A stunning dessert that layers red velvet cake with a smooth, creamy cheesecake center. Frosted with cream cheese and sprinkled with cake crumbs, it’s a luxurious treat that combines two favorite desserts into one.

• Yield: 1
• Prep Time: 30 mins

INGREDIENTS

FOR THE RED VELVET LAYERS

• Butter, for cake pans
• All-purpose flour, for cake pans
• 1 box red velvet cake mix, plus ingredients called for on the box

FOR THE CHEESECAKE LAYER

• 2 8-oz. packages cream cheese, softened
• 2/3 c. granulated sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. all-purpose flour
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

FOR THE CREAM CHEESE FROSTING

• 2 8-oz. packages cream cheese, softened
• 1/2 c. (1 stick) butter, softened
• 2 1/4 c. powdered sugar 1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 350° and butter and flour two 9″ cake pans. Prepare red velvet cake batter according to box instructions.
2. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they’re flat (save scraps for decorating!).
3. Make cheesecake layer: Line a 9″ springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
4. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
5. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
6. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
7. Using an offset spatula, frost cake with cream cheese frosting.
8. Garnish with red velvet cake crumbs before serving.

Salted Caramel Brownies

These rich, fudgy brownies are taken to the next level with a thick layer of homemade salted caramel. The perfect balance of sweet and salty makes them a sophisticated treat for any dad who loves a gourmet twist on classic brownies.

• Yield: 12
• Prep Time: 15 mins
• Total Time: 50 mins

INGREDIENTS

FOR THE BROWNIES

• Cooking spray
• 3/4 (1 1/2) sticks butter
• 1 1/2 c. sugar
• 1/2 c. cocoa powder
• 4 eggs
• 2 tsp. vanilla extract
• 3/4 c. all-purpose flour
• 1/2 tsp. salt

FOR THE CARAMEL SAUCE

• 1 c. sugar
• 1/4 c. water
• 4 tbsp. butter, cubed
• 1/4 c. heavy cream
• Flaky sea salt, for dusting on top

DIRECTIONS

MAKE BROWNIES

1. Preheat the oven to 350° and grease a 9″ square baking pan with cooking spray. In a medium saucepan over low heat, melt butter. Remove from heat and let cool for 4 minutes.
2. Stir in cocoa powder and sugar until combined. Gradually mix in eggs and vanilla until the batter is glossy.
3. In a medium bowl, combine flour and salt. Gradually add mixture to brownie batter, stirring until just combined.
4. Pour into prepared pan and bake until a toothpick inserted into the center comes out with some brownie crumbs, 35 to 40 minutes. Let brownies cool.

MAKE CARAMEL SAUCE

1. In a small saucepan over medium heat, add sugar and water and stir with a wooden spoon to incorporate. Bring to a boil, stirring frequently. Increase heat to medium-high and let go until deeply golden, not stirring, 4 to 5 minutes more.
2. Turn off heat and stir in butter and cream. Mixture will bubble up so be careful! Let cool slightly in pan, until beginning to thicken, then pour over cooled brownies. Sprinkle generously with sea salt.
3. Allow the caramel sauce to set, at least 20 minutes, before slicing.

Perfect Pecan Pie

This classic dessert features a homemade crust filled with a gooey, sweet mixture of brown sugar, butter, and pecans. It’s baked until the filling is just set but still slightly soft, offering a perfect contrast to the crisp crust.

• Yield: 8
• Prep Time: 45 mins

INGREDIENTS

FOR THE CRUST

• 1 1/2 c. all-purpose flour
• 1/2 c. unsalted butter, cut into 1/2″ pieces
• 1 tbsp. granulated sugar
• 1/4 tsp. kosher salt
• 1/2 tbsp. apple cider vinegar
• 4 tbsp. ice water (or more, if needed

FOR THE FILLING

• Cooking spray, for pie dish
• 6 tbsp. unsalted butter
• 3/4 c. packed light brown sugar
• 1 c. corn syrup
• 1 tbsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 3 large eggs, beaten
• 2 c. Pecan halves
• Vanilla ice cream, for serving

DIRECTIONS

Make the crust:

1. Place flour and butter into freezer for 30 minutes before starting crust process.
2. In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Make the filling:

1. Preheat oven to 425° and lightly grease a 9″-x-1.5″ pie dish with cooking spray.
2. Meanwhile, on a lightly floured surface, roll out dough into a 12″ circle.
3. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1″ and tuck overhang under itself. With a fork, lightly prick bottom of crust and decoratively score edges. Refrigerate 30 minutes or freeze 10 minutes.
4. Line crust with parchment paper and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350°.
5. Meanwhile, in a small saucepan over low heat, melt butter. Whisk in brown sugar until smooth and remove from heat. Whisk in corn syrup, vanilla, salt, and beaten eggs.
6. Scatter pecan halves into pie crust and pour over sugar mixture. Mix gently with a spoon to coat nuts and evenly disperse.
7. Lightly place foil over top of pie and bake 30 minutes, then remove foil and bake until filling is puffed, only slightly wobbly, and crust is golden, 35 minutes more.
8. Cool completely on a wire rack before slicing and serving.
9. Serve topped with vanilla ice cream.

Key Lime Pie Pops

These frozen treats bring a cool twist to Father’s Day with their creamy key lime pie filling and a crunchy graham cracker coating. They’re refreshing and tangy, ideal for a summer celebration.

• Yield: 10
• Prep Time: 10 mins

INGREDIENTS

• 1 (3.4-oz) package instant vanilla pudding mix
• 1 (14-oz.) can sweetened condensed milk
• 2/3 c. fresh key lime juice
• 2/3 c. whole milk
• 1 tbsp. lime zest
• 2 1/2 sheets graham crackers, crushed (about 1/2 c.)

DIRECTIONS

1. Into a large bowl, combine pudding mix, condensed milk, lime juice, milk, and lime zest. Whisk until smooth, then transfer to popsicle mold.
2. Top each pop with about 1 tablespoon crushed graham crackers. Insert popsicle stick into each pop and freeze for 6 hours, or until frozen.
3. Before serving, run molds under warm water to loosen popsicles

Giant Oreo Cake

This spectacular cake looks like a giant Oreo and tastes like a dream. It features dark, moist cake layers with a classic white cream filling, making it a visual and flavorful treat for Oreo lovers.

• Yield: 12
• Prep Time: 25 mins
• Total Time: 45 mins

INGREDIENTS

FOR THE COOKIE LAYERS

• 2 1/2 c. all-purpose flour
• 2 c. granulated sugar
• 1 c. brown sugar
• 1 c. dark cocoa powder
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. butter, softened
• 2 large eggs

FOR THE FILLING

• 1/2 c. butter, softened
• 1/2 c. vegetable shortening
• 2tsp. pure vanilla extract
• 4 c. powdered sugar

DIRECTIONS

1. Preheat oven to 350°. Line two 8″ round cake pans with parchment paper and spray with cooking spray.
2. In a large bowl, combine flour, sugars, cocoa powder, baking soda, baking powder, and salt and whisk until thoroughly combined. Add butter and mix with a hand mixer on low speed until the dough starts to come together in a mass. Add eggs and mix until thoroughly combined. The mixture should feel sandy.
3. Press dough into prepared baking pans, then press a large fork around the edges of the cookie to make indentations similar to Oreos. Bake until cookies are slightly crackly on top, about 20 minutes. Let cool in pan for 10 minutes before inverting onto cooling racks to cool completely.
4. Meanwhile, make filling: In a large bowl, combine butter, vegetable shortening, and vanilla. Beat with a hand mixer until smooth and fluffy. Gradually add sugar, about 1 cup at a time, and mix until smooth.
5. Gather filling into a large ball then, on a piece of parchment paper, pat it into a large disc approximately 8″ in diameter.
6. Transfer one of the cookie layers to a serving dish. (Save the prettier of the two for the top layer.) Place filling on top of cooled cookie then top with remaining cookie, indentation side-up. Slice into wedges and serve with milk.

Death by Chocolate Brownies

These sinfully delicious brownies are the ultimate treat for chocolate lovers.

Combining rich chocolate chips with a dense, fudgy base, each square offers an intense chocolate experience that’s enhanced by the unique texture of brownie and molten chocolate chips. Perfect for dads who appreciate a classic dessert with a decadent twist.

• Yield: 12
• Prep Time: 10 mins
• Total Time: 40 mins

INGREDIENTS

• 1 1/4 c. all-purpose flour
• 1 tsp. kosher salt
• 1/4 c. unsweetened cocoa powder
• 2 c. chocolate chips, divided
• 1 c. (2 sticks) butter, cut into 1″ pieces
• 1 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 5 large eggs, at room temperature
• 2 tsp. pure vanilla extract

DIRECTIONS

• Preheat oven to 350°. Butter a 9″-x-13″ inch baking pan and line with parchment paper. In a medium bowl, whisk together flour, salt, and cocoa powder.
• Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and 1 1/2 cups chocolate chips to bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Remove bowl from heat, then whisk in sugars and stir until combined.
• Add eggs one at a time, stirring well between each addition, then stir in vanilla. Add flour mixture to chocolate mixture and fold in dry ingredients with a rubber spatula until just combined. Fold in remaining 1/2 cup chocolate chips.
• Pour batter into prepared pan. Bake until a toothpick inserted into center of brownies comes out with a few moist crumbs, about 30 minutes. Let cool completely in pan.

Rocky Road Pie

This no-bake pie is a dream for dads who adore the classic ice cream flavor. It starts with a crunchy graham cracker crust and is filled with a rich blend of cream cheese, sugars, cocoa powder, and melted chocolate chips.

Topped with marshmallows and almonds that are toasted under the broiler, this pie offers a delightful mix of textures and flavors.

• Yield: 1
• Total Time: 2 hrs 15 mins

Ingredients

• 1 graham cracker crust
• 12 oz. cream cheese, softened
• 1/2 c. granulated sugar
• 1/4 cup brown sugar
• 2 tbsp. cocoa powder
• 1/2 c. chocolate chips, melted (plus more for drizzling)
• pinch of salt
• 1 1/2 c. heavy cream
• 1 1/2 c. mini marshmallows
• 1/2 c. chopped almonds

DIRECTIONS

1. Make filling: In a large bowl, combine cream cheese, sugars, cocoa powder, melted chocolate, and salt. Beat with a hand mixer until smooth. Gradually add heavy cream and beat until stiff peaks form.
2. Pour into prepared graham cracker crust. Refrigerate until set, about 2 hours. Cover top of pie with marshmallows and almonds. Broil, until toasted, about 1 minute.

Death By Chocolate Ice Cream

For fathers who can’t get enough chocolate, this homemade ice cream is a dream come true. Dark, rich, and creamy, it blends the intense flavors of semisweet chocolate with the smoothness of heavy cream, delivering a cold, comforting scoop of pure indulgence.

• Yield: 5 cups
• Prep Time: 10 mins

INGREDIENTS

• 6 oz. chocolate (semisweet or dark)
• 1 1/2 c. whole milk
• 1 1/2 c. heavy cream
• 1/3 c. cocoa powder
• 3/4 c. granulated sugar
• 6 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt

Directions

PREP THE NIGHT BEFORE

1. The day before you plan to churn, freeze the bowl of your ice cream maker. (Since your ice cream base will need to chill as well, we suggest making it the night before, too.)

MAKE ICE CREAM BASE

1. Make ice cream base: Fill a large bowl with ice and water, set aside. Fill a medium saucepan with about 2″ water and place over medium heat. Bring to a bare simmer, then place a large heatproof bowl on top. Add chocolate and stir until melted. Let cool slightly.
2. In a medium saucepan over medium heat, whisk together milk, cream, and cocoa powder. When mixture begins to boil, remove from heat and set aside. In a large bowl, whisk sugar and egg yolks until pale and thick ribbons form, 3 to 4 minutes. (You could also use a hand mixer.) Whisking constantly, gradually add hot milk mixture, one ladle at a time, to warm through egg mixture.
3. Pour mixture into saucepan then whisk in melted chocolate and place over low heat. Cook, stirring frequently with a wooden spoon, until mixture thickens, making sure the mixture never comes up to a simmer, about 4 to 5 minutes. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go this will be at around 170°, if you’re using a candy thermometer.
4. When the custard is adequately thickened, stir in vanilla and salt. Strain into a large bowl and place in ice bath. Let cool to room temperature, then cover and chill 3 hours, up to overnight.

CHURN ICE CREAM

1. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer’s instructions.
2. When ice cream is soft-serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.

Donut Ice Cream Sandwiches

Elevate Father’s Day with a playful twist on the traditional ice cream sandwich. A fluffy, old-fashioned donut is sliced and stuffed with creamy strawberry ice cream, then half-dipped in luscious melted chocolate for a perfect mix of textures and flavors.

• Yield: 1
• Prep Time: 10 mins
• Total Time: 30 mins

INGREDIENTS

• 1 c. chocolate chips
• 1 old-fashioned donut
• 2 scoops strawberry ice cream

DIRECTIONS

1. In a microwave-safe bowl, melt chocolate chips on low in 30-second intervals. Let cool.
2. Halve donut and scoop ice cream onto donut bottom, then sandwich with donut top.
3. Dip half of donut in melted chocolate and transfer to a parchment- lined baking sheet or dish. Freeze until firm 20 minutes.

Peanut Butter Banana Upside-Down Cake

This cake turns dessert on its head, featuring caramelized bananas atop a moist, peanut butter-infused cake. The upside-down baking technique allows the bananas to infuse their natural sweetness into the cake, making it a hit for dads who love a fruity yet rich treat.

• Yield: 1
• Prep Time: 10 mins
• Total Time: 55 mins

INGREDIENTS

• 1 1/2 c. all-purpose flour
• 3/4 c. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. whole milk
• 1/2 c. smooth peanut butter
• 1/4 c. vegetable oil
• 1 large egg
• 1/4 c. (1/2 stick) butter
• 1/2 c. dark brown sugar
• 1 tsp. pure vanilla extract
• 5 ripe bananas, halved lengthwise

DIRECTIONS

• Preheat oven to 350°. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk milk, peanut butter, oil, and egg until well combined.
• Stir dry mixture into wet mixture until just combined. In a 10″ cast- iron skillet over medium heat, melt butter. Stir brown sugar and vanilla into butter and remove skillet from heat.
• Arrange banana slices on top, cut side down. Pour batter evenly over bananas and bake until just set, about 30 minutes.
• Let cake cool in pan for 5 minutes, then carefully turn out onto a platter.

Mint Irish Cream Brownies

Infuse a touch of Irish charm into your Father’s Day celebration with these brownies. A refreshing mint frosting pairs beautifully with a rich, fudgy brownie base, all laced with the smooth taste of Irish cream. It’s a minty, boozy treat that’s sure to delight.

• Yield: 16 servings
• Prep Time: 10 mins
• Total Time: 75 mins

INGREDIENTS

FOR THE BROWNIES

• Cooking spray
• 1 box brownie mix
• 2 large eggs
• 1/2 c. vegetable oil
• 1/4 c. Baileys Original Irish Cream

FOR THE FROSTING

• 1/2 c. (1 stick) butter, softened
• 3 c. powdered sugar, divided
• 1/4 c. Baileys Original Irish Cream
• 1/2 tsp. mint extract
• Pinch of kosher salt
• Green food coloring
• 1/2 c. chocolate chips, melted

DIRECTIONS

1. Make brownies: Preheat oven to 350°. Line a 9″-x-9″ pan with parchment paper and grease with cooking spray. In a large bowl, whisk together brownie mix, eggs, oil, and Baileys. Pour into prepared pan and bake until a toothpick inserted in middle of brownies comes out with a few moist crumbs, 30 minutes. Let cool.
2. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add 2 cups powdered sugar and beat until smooth, then add Baileys, mint extract, and a pinch of salt and beat until combined. Add remaining cup of powdered sugar and a few drops of green food coloring and beat until smooth.
3. Frost cooled brownies, then drizzle with melted chocolate.

Peanut Butter Oreo Icebox Cake

No-bake and full of comforting flavors, this icebox cake layers Peanut Butter whipped cream and Oreo Thins for a crunchy, creamy dessert. It’s chilled to perfection, making it an ideal treat for a warm Father’s Day gathering.

• Yield: 12 servings
• Total Time: 4 hrs 30 mins

INGREDIENTS

• 3 (9-oz.) packages Oreo Thins
• 3 c. heavy cream
• 1/4 c. plus 2 tbsp. confectioners’ sugar
• 1/2 c. peanut butter (plus more, melted, to drizzle)
• 1 tsp. pure vanilla extract

DIRECTIONS

1. In a large bowl, combine heavy cream, sugar, and vanilla extract. Using a hand mixer (or a stand mixer with a whisk attachment), beat until mixture is slightly fluffy and very soft peaks form. Add peanut butter and beat until very fluffy and stiff peaks form.
2. Dollop a small amount of the peanut butter whipped cream on your serving platter. (This will help prevent the cake from sliding.) Arrange 18 Oreos in a circle.
3. Spread a thin layer of whipped cream over Oreos. Arrange next layer of Oreos on top, placing cookies in between cookies from the previous layer instead of right on top. (This gives the outside of the cake the scalloped look!)
4. Continue layering Oreos and peanut butter whipped cream until you run out of whipped cream.
5. Crush a few leftover Oreos and sprinkle the crushed pieces over the cake to decorate.
6. Cover loosely with plastic wrap and refrigerate for 4 hours or up to overnight.
7. When ready to serve, heat 1/4 cup peanut butter in microwave for about 30 seconds, or until it melted. Drizzle over cake before serving.

Drumstick Pie

Reminiscent of the classic Drumstick ice cream cone, this pie takes all the beloved elements—creamy vanilla ice cream, crunchy cone pieces, and a rich chocolate shell—and turns them into a refreshing pie form, topped with a decadent ganache and chopped nuts.

• Yield: 8
• Prep Time: 30 mins

INGREDIENTS

• 6 sugar cones
• 6 graham crackers
• 6 tbsp. melted butter
• 1 tbsp. granulated sugar
• pinch of salt
• 1 gal. vanilla ice cream, softened slightly
• 5 Mini Drumsticks
• 1 c. heavy cream
• 1 c. chocolate chips
• 2 tbsp. butter
• 1/4 c. Chopped roasted peanuts

DIRECTIONS

1. Make ganache: Place chocolate chips in a large glass bowl. In a small saucepan, heat heavy cream until bubbles begin to form around edges. Pour hot heavy cream over chocolate chips and add butter. Let sit for 5 minutes. Whisk until smooth. Let cool while you prepare the rest of the ingredients.
2. In a food processor, pulse sugar cones and graham crackers until very fine crumbs. Transfer to a large bowl and stir in butter, sugar and salt. Grease a pie dish with cooking spray, then press crust into the dish.
3. Spread ice cream in any thick even layer. Top with inverted mini Drumsticks, pressing the ice cream topping into vanilla ice cream. Freeze for 30 minutes.
4. Pour ganache over ice cream and around inverted Drumsticks then sprinkle chopped peanuts on top. Freeze until solid, about 4 hours.

Reese’s Stuffed Brownies

A dream come true for peanut butter and chocolate aficionados, these brownies are stuffed with whole Reese’s cups, creating pockets of peanut buttery goodness in every chocolatey bite. Ideal for dads who love a surprise twist on traditional brownies.

• Yield: 12
• Prep Time: 15 mins
• Total Time: 45 mins

INGREDIENTS

• 1 1/4 c. all-purpose flour
• 1 tsp. kosher salt
• 1/4 c. unsweetened cocoa
• 1 1/2 c. chocolate chips
• 1 c. unsalted butter, cut into 1 inch pieces
• 1 1/2 c. granulated sugar
• 1/2 c. packed light brown sugar
• 5 eggs, at room temperature
• 2 tsp. vanilla extract
• 12 Reese’s, unwrapped

DIRECTIONS

1. Preheat the oven to 350°. Butter the inside of 9″-X-13″ inch baking pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder.
3. Set a large heatproof bowl over a saucepan of simmering water to create a double-boiler. Add the butter and the chocolate chips to the bowl. Heat, stirring occasionally until the chocolate and butter are completely melted and smooth. Turn off the heat, then whisk in the sugars and stir until combined. Remove bowl from heat.
4. Add the eggs one at a time, stirring well between each addition. Stir in vanilla. Sprinkle the flour mixture over the chocolate mixture and fold in the dry ingredients with a rubber spatula until just combined.
5. Pour the batter into parchment paper-lined baking pan then press the whole peanut butter cups into the batter. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, about 30 minutes.
6. Let cool completely in the pan. Cut into squares and serve at room temperature.

Twix Cheesecake

Combine the crunchy, caramel goodness of Twix bars with the creamy, smooth texture of cheesecake for a Father’s Day dessert that’s sure to impress. Drizzled with extra caramel and chocolate, it’s as delightful to look at as it is to eat.

• Yield: 8 – 12
• Prep Time: 15 mins

INGREDIENTS

• 2 blocks cream cheese, softened
• 1/2 c. powdered sugar
• 1/2 c. caramel, plus more for drizzling
• 2 c. heavy cream
• 1 tsp. vanilla
• pinch of kosher salt
• 2 c. chopped Twix
• 1 prepared graham cracker crust
• 2 tbsp. Melted chocolate, for drizzling

DIRECTIONS

• In a large bowl using a hand mixer, beat cream cheese, sugar, and caramel until light and fluffy, 2 minutes. Gradually add heavy cream and beat until stiff peaks form, then fold in vanilla, salt, and half the chopped Twix.
• Pour pie filling into prepared crust and smooth top.
• Refrigerate until firm, at least 6 hours and up to overnight.
• Drizzle with caramel and melted chocolate. Sprinkle all over with remaining chopped Twix, then drizzle with more caramel.