1-First Step: Heat-treat the flour Spread 1 3/4 cups all-purpose flour in an even layer on a baking sheet. Bake at 350°F (175°C) for 5 minutes, stirring once or twice for even heating. Use a clean food thermometer to check that the flour reaches 160°F internally to make it safe to eat raw. Let the flour cool completely before mixing into the dough.

2-Second Step: Cream butter and sugars In a medium bowl or a stand mixer fitted with the paddle attachment, cream 3/4 cup softened unsalted butter with 3/4 cup light brown sugar and 1/2 cup granulated sugar for about 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed so everything is evenly mixed.

3-Third Step: Add flavor and salt Mix in 2 teaspoons vanilla extract and 1/2 teaspoon fine sea salt until combined. These small touches bring a rounded, familiar cookie flavor to the no-bake dip.

4-Fourth Step: Combine in the cooled flour Slowly add the heat-treated, cooled 1 3/4 cups all-purpose flour to the creamed mixture. Mix on low just until combined; overmixing can make the dough tough. The goal is a soft, cohesive dough that holds its shape.

5-Fifth Step: Fold in mix-ins Stir in 1 cup mini chocolate chips, 3/4 cup peanut butter chips, and 3/4 cup toffee bits. If you need a nut-free version, omit the peanut butter chips and replace the toffee bits with extra chocolate chips or chopped pretzels.

6-Sixth Step: Adjust texture with milk Test the dough consistency; it should mound and hold shape but be soft enough to press candies into. Add 1 tablespoon of milk to start and mix. If the dough is still too dry and crumbly, add additional milk up to 3 tablespoons, one teaspoon at a time, until you reach a scoopable, pressable texture. Add milk slowly to avoid a runny dough.

7-Seventh Step: Shape the dough On a clean, flat surface, form the dough into a rectangle about the size of a 9×13 pan or into a flag-shaped platter. Press the dough evenly to about 1/2-inch thickness so it is easy to decorate and scoop.

8-Eighth Step: Create the flag design Press red, white, and blue candies into the dough to form stripes and the star field. Start placing candies along the bottom row and work upward so you keep the pattern straight. For the blue field in the upper left, press blue candies into place and use white chocolate chips or mini marshmallows for stars. Decorate the sides to make the edges look seamless.

9-Final Step: Chill, serve, and enjoy Serve immediately or chill if you are not serving right away. If refrigerated for more than 2 hours before serving, add candies just before serving so colors stay bright. If the dip was chilled, let it soften for 15 to 20 minutes at room temperature before decorating and serving. Offer animal crackers, vanilla wafers, or graham crackers for dipping.