Peanut Butter Buckeye Dip

Course Desserts

Cuisine Dessert

Keyword buckeye candy, buckeye dip, chocolate dessert dip, dessert dip, peanut butter dip

Prep Time 15

Refrigeration Time 1

Total Time 1 15

Servings servings

Calories 339kcal

Author Shannah Coe

Beat the softened cream cheese in the mixer until smooth. Add the creamy peanut butter and let the mixer run for 1-2 minutes or until the peanut butter and cream cheese are incorporated really well. Add in the 2 Tablespoons of milk.
6 ounces of cream cheese, 2/3 cup creamy peanut butter, 2 Tablespoons milk
Working in batches, slowly add the powdered sugar allowing each previous addition to incorporate before adding more.
1 cup powdered sugar
Fold in the cool whip and mini chocolate chips. Refrigerate for 1-2 hours.
8 ounces of cool whip, 1 cup mini chocolate chips
In a medium bowl, melt the dark chocolate chips following the directions {mine said 30 seconds at 50% power; stir; additional 10 second increments until fully melted}. Drizzle the melted chocolate on top of the dip and let sit for 2 minutes. Serve with cookies or graham crackers for dipping.
1/2 cup dark chocolate chips

Refrigeration for at least one hour is recommended. The dip tastes great immediately upon mixing but refrigeration improves the consistency and flavor.
You can use semi-sweet or milk chocolate chips for the chocolate drizzle.
Nut free butters like sunflower or similar can be used but may change the consistency of the dip.
The dip can be made ahead, through step 3, and stored, covered, for up to two weeks. Drizzle with the melted chocolate just before serving for best results.