Reese's Pieces Recipe
Make Reese's Pieces Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Candy Shell
Peanut Butter Center
Coloring and Finishing
Method
Peanut Butter Center
- 1
Mix peanut butter filling
In a medium bowl, combine 1 cup creamy peanut butter, 3 tablespoons powdered sugar, 1 tablespoon softened unsalted butter, and 1 teaspoon fine salt. Stir with a spatula until a smooth, slightly firm dough forms. If too sticky, add up to 1 tablespoon more powdered sugar; if too dry, add 1/2 teaspoon peanut butter.
- 2
Portion centers
Dust your hands lightly with 1 teaspoon cornstarch. Roll the peanut butter mixture into small balls about 1/2 inch (approx 4–5 g) each. Place the balls on a parchment-lined baking sheet about 1/2 inch apart. Refrigerate for 20–30 minutes until firm but not frozen.
Candy Shell
- 3
Prepare chocolate coating
Set up a double boiler or a heatproof bowl over barely simmering water. Place 8 oz milk chocolate chips and 4 oz peanut butter chips (this blend gives the classic peanut-chocolate flavor) in the bowl with 1 teaspoon vegetable oil to thin. Stir frequently until fully melted and smooth. Keep warm over the hot water (off direct heat) and stir occasionally to maintain fluidity.
- 4
Coat centers
Using a fork or dipping tool, dip each chilled peanut butter ball into the warm chocolate mixture, tapping the fork against the bowl to remove excess coating. Place coated candies back onto parchment. If the chocolate becomes too thick, gently rewarm over the double boiler briefly. Work in small batches so centers remain chilled and do not melt.
- 5
Set shells
Once all centers are coated, transfer the baking sheet to the refrigerator for 15–20 minutes to let the chocolate fully set.
Coloring and Finishing
- 6
Color the shells
Divide the coated candies into three even groups. Thin each gel food color with a few drops of clear food-grade glaze (or a few drops of water if not using glaze, though glaze helps shine and adhesion) to create a paintable consistency. Using a small food-safe brush or a toothpick, lightly dot and streak the surface of candies in three different colors (red, orange, yellow), creating the speckled look associated with Reese's Pieces. Allow colors to dry for 10–15 minutes.
- 7
Optional glaze
For a glossy, harder shell, brush or spray a thin coat of confectioners' glaze over the colored candies. Let sit at room temperature until fully dry, about 30–45 minutes.
- 8
Final set and store
Once fully dry and set, transfer candies to an airtight container. Store at cool room temperature (65–72°F / 18–22°C) up to 2 weeks or refrigerate up to 1 month. If refrigerated, allow to come to room temperature for 15–20 minutes before serving for best texture.