I’ve decided to join a blogging club called the Secret Recipe Club.  Each month, we are given a blog to visit.  We are to make one of the recipes from the blog.  This month I was selected to visit The Spiffy Cookie.

Erin has lived in the same town as one of my best friends, Molly, until she moved to Ohio State University.  Another one of my best friends graduated from Ohio State.  I thought that was neat when I was looking through her blog.

We are different because she doesn’t like coffee and pickles.  I love both of those foods.  I also like mint especially mint tea.  She lists mint as one of her dislikes.  (I’m currently writing this post while drinking mint tea.)

Here are 5 other recipes from her blog that I would like to try:

1.  Homemade Olive Garden dressing and salad
2. Coconut Chicken Salad with Apricot Mustard Dressing
3. Bagel and Bacon Stuffing
4. Oven Fried Onion Rings
5. Carrot Cake Batter Dip

I ended up making the Chocolate Peanut Butter Cup Dip or as I call it Buckeye Dip.  If you are from Ohio, we have this delicious candy called Buckeyes.  Other places might call it peanut butter balls.  They are called Buckeyes because they look like a buck’s eyes.  Clever, huh!

I sent the Wee One to find the Reese’s Pieces so I got the regular size instead of the mini size.  It was easier to tell him to look for the regular Reese’s Pieces.  I also did not use the mini peanut butter cups.  I cut up 2 regular sized peanut butter cups.  I could have added more of them.

Chocolate Peanut Butter Cup Dip
aka Buckeye Dip

adapted from The Spiffy Cookie

Stars of the Recipe:

• 1/4 c. butter
• 1/3 c. brown sugar
• 1/2 tsp. vanilla extract
• 1 (8 oz.) package of cream cheese, room temperature
• 1/4 c. creamy peanut butter (I used the peanut butter from Fresh Thyme – so delicious!)
• 1/2 c. powdered sugar
• 1/4 c. Reese’s pieces
• 1/4 c. chocolate chips
• 3/4 c. chopped miniature Reese’s peanut butter cups or 1 King sized package of Reese’s peanut butter cups, chopped

Step:

1. In a small sauce pan, melt the butter and brown sugar over medium heat.  Continually stir until the brown sugar dissolves.  Remove from the heat and add the vanilla.
2. Set aside to cool.
3. Beat the powdered sugar, cream cheese, and peanut butter until combined (1 to 2 minutes).
4. Add the cooled brown sugar and butter mixture.  Beat for 1 to 2 more minutes.
5. Stir in the chocolate chips, Reese’s pieces, and chopped up Reese’s peanut butter cup.
6. Keep in the fridge.  Remove from the fridge 15 to 30 minutes before serving.
7. Serve with graham crackers, Nilla wafers, or even pretzels.
8. Enjoy!

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Happy eating,
Traci