• 1/2 (4 oz) package cream cheese, softened
  • 1/4 c unsalted butter, softened
  • 1/2 c creamy peanut butter
  • 1 c Better Batter Corn-Free Powdered Sugar
  • 3 Tbl brown sugar
  • 2 Tbl Better Batter All-Purpose Flour
  • 1/2 tsp vanilla
  • 1 heaping c gluten free rolled oats, such as Trader Joe's brand
  • 2/3 c plain M&M chocolate candies
  • 1/2 c semi-sweet chocolate chips


Make the dip. In the bowl of a stand mixer, or using a large bowl and a handheld mixer, beat together the cream cheese, butter, and peanut butter until smooth and fully incorporated, about 2 minutes on medium-high. Add the powdered sugar, brown sugar, flour, and vanilla and beat until all the dry powder is mixed in. Mix in the oats using a wooden spoon or your paddle attachment for the stand mixer. Stir in the chocolate candies and chocolate chips. Chill. Refrigerate until ready to serve. Makes 3 cups of dip.
Additional ideas. Swap out the plain chocolate candies for holiday-colored ones for Christmas or Valentine's Day.
Adapted from The Girl Who Ate Everything