How to Make Homemade Gourmet Reese's: Bon Appétit Test

Ingredients

• 1 cup Dry‑Roasted Peanuts (toasted until golden brown, then processed to a smooth butter)
• 1 cup Smooth Peanut Butter (unsweetened, natural)
• 0.5 cup Granulated Sugar (for simple syrup)
• 0.25 cup Water (for simple syrup)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 tsp Fine Sea Salt (enhances flavor)
• 12 oz Dark Chocolate (70% cacao) (high‑quality for coating; can be split for tempering)
• 36 pieces Paper Muffin Tin Liners (trim to the height of a Reese's cup)
• 1 sheet Parchment Paper (for rolling out the peanut‑butter layer)

Instructions

1. Toast the Peanuts

   Spread the dry‑roasted peanuts on a baking sheet and toast in a pre‑heated oven at 350°F for 10‑12 minutes, stirring once, until fragrant and golden brown.

   Time: PT12M

   Temperature: 350°F

2. Process Peanuts into Butter

   Transfer the toasted peanuts to a food processor and blend until completely smooth, scraping down the sides as needed (about 5 minutes).

   Time: PT5M

3. Make Simple Syrup

   Combine ½ cup granulated sugar and ¼ cup water in the smallest saucepan. Bring to a boil, stirring until sugar dissolves, then continue boiling until the syrup reaches 248°F (soft‑ball stage). Remove from heat.

   Time: PT5M

   Temperature: 248°F

4. Combine Peanut Butter, Flavorings, and Syrup

   In the standing mixer bowl, add 1 cup smooth peanut butter, 1 tsp vanilla extract, and ¼ tsp fine sea salt. Mix on low, then slowly stream the hot simple syrup into the bowl while the mixer runs. Continue mixing until the mixture is glossy and smooth.

   Time: PT5M

5. Cool the Peanut‑Butter Filling

   Transfer the glossy peanut‑butter mixture to a parchment‑lined sheet, roll it out to a uniform ¼‑inch thickness, and refrigerate for 20‑30 minutes until firm to the touch.

   Time: PT30M

6. Cut and Freeze Filling Discs

   Using a circle cutter slightly smaller than the muffin liner diameter, cut out 36 rounds. Place the rounds on a parchment sheet and freeze for 10 minutes to firm up.

   Time: PT15M

7. Melt the Chocolate

   Set up a double boiler with a stainless‑steel bowl over simmering water. Add the dark chocolate, stirring gently until fully melted (about 5 minutes).

   Time: PT5M

8. Optional: Temper the Chocolate

   If a glossy snap is desired, temper the melted chocolate: heat to 115°F, cool on a marble slab or ice bath to 82°F, then gently reheat to 88°F. Keep the chocolate at this temperature while assembling.

   Time: PT10M

   Temperature: 115°F, 82°F, 88°F

9. Create the Base Chocolate Layer

   Place a trimmed paper muffin liner in each cup of the muffin tin. Spoon a thin layer of melted chocolate (about ½ teaspoon) into each liner, tap the tin gently on the counter to release air bubbles, and refrigerate for 15‑20 minutes until set.

   Time: PT25M

10. Add Peanut‑Butter Filling and Top Layer

    Place a frozen peanut‑butter disc onto each set chocolate base. Spoon the remaining melted chocolate over the top, smoothing with a spoon or spatula. Tap again to release bubbles, then refrigerate for another 15‑20 minutes until fully hardened.

    Time: PT25M

11. Release and Store

    Once fully set, gently lift each cup out of its paper liner. Store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Dry‑Roasted Peanuts: Raw peanuts, Salted peanuts
• Instead of Smooth Peanut Butter: Almond butter, Cashew butter
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Vanilla Extract: Almond extract
• Instead of Fine Sea Salt: Kosher salt
• Instead of Dark Chocolate (70% cacao): Semi‑sweet chocolate, Milk chocolate (less snap)

Equipment Needed

• Standing Mixer
• Food Processor
• Small Saucepan
• Double Boiler (Stainless Steel Bowl + Pot)
• Digital Scale
• Circle Cutter
• Muffin Tin
• Refrigerator
• Freezer
• Spatula
• Spoon
• Blow Dryer (optional) (optional)

Critical Steps — Do Not Skip

• Tempering the chocolate for a glossy snap (optional but recommended).
• Cooling the peanut‑butter mixture fully before rolling and cutting.
• Tapping the chocolate layers to release air bubbles.
• Ensuring the chocolate reaches the correct temperature stages.

Chef Tips from the Video

• Use high‑quality 70% dark chocolate for the best flavor and snap.
• For an extra toasted peanut flavor, dry‑roast raw peanuts before toasting them in the oven.
• If you don’t have a blow dryer, a kitchen torch or simply a gentle tap on the counter works to smooth the surface.
• Trim the paper liners with scissors so they sit flush with the cup height for a cleaner release.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze for up to 3 months; thaw at room temperature before serving.

Room temperature: Not recommended beyond a few hours, as the chocolate may soften.

Make-Ahead Tips

• Prepare the peanut‑butter discs up to step 6 and keep them frozen until assembly.
• Tempered chocolate can be made ahead and kept in a warm water bath (around 85°F) for up to 30 minutes.
• Store finished cups in the refrigerator; they keep their snap for several days.

Frequently Asked Questions