But then I realized that New Year’s Eve is tonight, and what better to ring in the year than my favorite combination in all the world? I mean, really. It had to be peanut butter and chocolate.
So cocoa will be back Friday. For now, I’m all about this dip. This fantastic dessert dip is perfect for a New Year’s party and a guaranteed crowd-pleaser. It’s also easy and it can be made without gluten. So don’t stop yourself this time!
Since I’m being honest right now, I’ll admit that my New Year’s plans are pretty low-key this year. It’s going to be me, Kenny, and this dip with any associated dippers. Maybe sushi or a gluten-free pizza. And definitely some Netflix.
Possible dippers can include anything from pretzels to apples. Think about what flavors you like with peanut butter and then just run with it! If you want to get really crazy, make a chocolate martini to toast the new year while you’re shoveling this dip into your mouth.
Happy New Year! I started this blog in 2014, and I’m really hoping to keep the ball rolling in the coming year. Thanks for reading, and have a lovely holiday!
Ingredients
Instructions
- In a saucepan over medium heat, melt the butter. Stir in the brown sugar until it liquefies. Set the mixture aside to cool.
- When the butter mixture is cool, beat the cream cheese, powdered sugar, vanilla and peanut butter in the bowl of a stand mixer until smooth and creamy. Add the butter mixture and beat on low until fully combined. Fold in the peanut butter cups, chocolate chips and peanut butter chips.
- Scrape the dip into a bowl and cover with plastic wrap. Refrigerate until thick and spreadable, but not hard, about 30 minutes.
- If you're not using the dip immediately, store in the refrigerator and take out a half hour before serving.