If you have followed my blog for awhile, you might know I love M&Ms. In fact, a eat a few of them out of my candy dish probably every day. One of my all time favorite cookies is Monster Cookies because it contains M&Ms. My mother makes them perfectly but mine never turn out quite as good.
A few days ago, I spotted this recipe on an old friend from high school’s Facebook page. I just knew I had to make it. Without eggs, you can eat the raw dish without having to worry about salmonella like you do when you sample uncooked cookie dough. I’ve tried this dip with Teddy Grams, pretzels, and apples. I liked it the best on pretzels. I think it might also be good on graham or animal crackers.
1 package of cream cheese, softened
1/2 c. butter, softened
1 c. peanut butter
2 c. powdered sugar
3 T. brown sugar
1/4 c. flour
1 tsp. vanilla
1 1/2 to 2 1/2 c. oats (less makes a smoother dip)
2/3 c. M&Ms
1 c. chocolate chips
Use a mixer to blend cream cheese, butter, and peanut butter until smooth. Add powder sugar, brown sugar, flour, and vanilla. Add oats. Stir in M&Ms and chocolate chips. Refrigerate until serving. It makes a large storage container full.
- I used reduced fat cream cheese and peanut butter.
- I only used 1 1/2 c. oats and my recipe was fairly smooth.