Ready for the most addictive and delicious dip you’ll ever have? Honestly, nothing in the world makes me happier than chocolate and peanut butter. Well… maybe my family. But this comes in a close second.
I’ve seen lots of recipes for dessert dips with chocolate chips, but thought it might be a little more tasty with Reese’s and real peanut butter mixed in. So here’s the best dessert ever… seriously.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup peanut butter
- 2 tsp vanilla
- 1 cup crushed Reese’s peanut butter cups
- chocolate graham crackers
Directions
Beat together the softened butter and cream cheese until smooth. Mix in the brown sugar and peanut butter.
Mix in the vanilla, then use a rubber spatula to mix in the mini Reeses.
I like to refrigerate overnight for the flavors to settle (gets rid of some saltiness). Serve chilled with chocolate graham crackers.
Then dig into the bowl of goodness until you have to change into stretchy pants. Then go eat some more since it’s now officially cheat day on your diet cause you already ate half the bowl. Then come back here to tell me how good the dip was. Then yell at me for not helping you get ready for swimsuit season.
It’s ok… I can handle it.
Totally worth it, right?
KW says
February 20, 2014 at 8:59 amI wish I had seen this earlier! My Bunco group would be all over this!
howtonestforless says
February 20, 2014 at 10:21 amOh, I’m sure they would LOVE it!
KWi says
February 20, 2014 at 5:27 pmsounds good…wondering what upcoming ‘occasion’ i have that i must make this for…or maybe friday just sounds good!!! LOL
howtonestforless says
February 21, 2014 at 3:08 pmHah! I like the Friday idea 😉
Alexis says
July 17, 2014 at 7:12 pmHow many people will this serve?
howtonestforless says
July 21, 2014 at 5:59 pmUmm… after a party with 12 people, we still had TONS of leftovers!
Lindsey says
December 23, 2014 at 11:23 amI made a batch, and mine turned out wayyyyy to salty ):
howtonestforless says
December 23, 2014 at 12:55 pmOh bummer! Refrigerate for 24 hours, then let it sit out for 2 hours and taste again. This happened to me once but it tasted fine after this… not quite sure why! Maybe the brand of peanut butter is too salty?
Jessi says
December 31, 2014 at 11:38 amI can’t use cream cheese because I have a lactose intolerant family member. Do you think I could substitute the cream cheese for marshmallow fluff? I have done this in the past with previous recipes and they have turned out fine, but I’m not sure about this one.
howtonestforless says
January 6, 2015 at 8:05 amOoh, Im not quite sure. I’ve never tried that before. Sounds like a yummy substitution to me though!
Jessi says
January 6, 2015 at 11:43 amI actually ended up trying it and it turned out wonderful! I used a 10oz jar of marshmallow fluff and a dollop of whipped cream. It tasted like peanut butter pie filling. Thanks for the recipe, I will be trying the cream cheese version soon!
steph says
December 15, 2015 at 9:00 pmJust made this…to salty 🙁
howtonestforless says
December 16, 2015 at 7:50 amRefrigerate it overnight and taste again the following day. Should cure some of the saltiness.
Pattyl says
December 17, 2016 at 9:26 amI plan to use unsalted butter and low salt cream cheese. May help some with the salty taste. It sounds wonderful to me!!