Who needs a campfire when you have this smooth and gooey Cookie Butter S'Mores Dip swirled with marshmallow and topped with chopped milk chocolate?!
Author: Brianne @ Cupcakes & Kale Chips, adapted from Tastes of Lizzy T's Fluffernutter Dip
Recipe type: Dip, Dessert
¾ cup cookie butter (Trader Joe's, Biscoff, or Speculoos)
half a stick (1/4 cup) unsalted butter, softened
1 cup powdered sugar
¾ cup marshmallow fluff
about ¾ cup (8 mini bars) chopped Hershey's Milk Chocolate Bars (or chocolate chips)
Graham crackers, vanilla wafers, pretzels, or apple slices, for dipping
In a medium bowl, using a hand mixer, cream together the cookie butter and butter until well blended.
Add the powdered sugar, and mix on low speed until thoroughly blended and smooth. Mix on low speed until all of the powdered sugar is mixed in.
Option #1 - Line a cookie sheet with wax paper and press the cookie butter mixture into a rectangle, about ¼-1/2 inch thick. Freeze for about 10-15 minutes. Remove from the freezer and spread the marshmallow fluff evenly to about ½ inch from the edge of the cookie butter mixture. Using the wax paper, fold in half and seal the marshmallow inside the cookie butter mixture. Transfer to a serving bowl, working carefully to keep the marshmallow encapsulated inside the cookie butter.
Option #2 - Transfer the cookie butter mixture to a serving bowl, top with the marshmallow fluff, and, using a knife, swirl the marshmallow through the cookie butter mixture.
Top with the chopped chocolate.
Serve at room temperature with graham crackers, vanilla wafers, pretzels, or apple slices, for dipping.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/04/09/cookie-butter-smores-dip/