Ingredients

The following ingredients have 20 Servings
  • 3/4 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cups all purpose flour
  • 1 cup mini chocolate chips
  • 3/4 cup peanut butter chips
  • 3/4 cup Heath toffee bits
  • 1 tbsp milk (1 to 3 tbsp)
  • M&M's (red, white, and blue)
  • animal crackers (Nilla wafers, graham crackers for serving)

Instruction

  • Spread flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely. Cream butter and sugars together in a large mixing bowl for 3 minutes.
  • Mix in vanilla and salt until combined.
  • Mix in flour just until combined.
  • Stir in chocolate chips, peanut butter chips, and toffee bits.
  • Test the dough for consistency. You want the dough to be firm enough to hold it's shape and soft enough that you can press the M&M's into the dough and they'll stick,
  • Stir in milk as needed. Start with one tablespoon and go from there. (I only needed one tablespoon.)
  • Form the dough into a rectangle on a flat surface.
  • Press the M&M's into the dough to create a flag. I started at the bottom row with red with M&M's and worked my way up. I did the sides last.
  • The dip is ready to eat immediately.
  • If refrigerating the dip for more than 2 hours before serving, do not add M&M's.
  • Remove the dough from the fridge and let soften on the counter for 20 minutes before adding the M&M's.