Peanut Butter Cup–Style Filling (Reese’s Texture)

Yield: fills about 20 small bonbon cavities (~225 g total)

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INGREDIENTS

• 150 g smooth peanut butter (stabilized, no-stir)

• 20 g peanut flour, 12 % fat*

• 40 g powdered sugar (10×, sifted)

• 15 g glucose powder (DE 30–40)

• 10 g cultured dextrose (or plain dextrose)

• 25 g unsalted butter or refined coconut oil, softened

• 1 g fine sea salt (≈ ¼ tsp)

• 2 g vanilla extract (≈ ½ tsp)

*If using 28 % fat peanut flour, reduce butter to 20 g.

METHOD

1. Cream peanut butter and butter (or coconut oil) until light.

2. In a separate bowl, whisk peanut flour, powdered sugar, glucose powder, and dextrose.

3. Add dry mix to the peanut mixture in two additions; beat until cohesive and smooth.

4. Blend in salt and vanilla.

5. Rest 5–10 minutes to hydrate flour.
   
   • If stiff or crumbly, mix in 3–5 g melted butter or peanut butter.
   
   • If too soft, sift in ~5 g extra peanut flour.

6. Pipe or spoon into pre-made chocolate shells or form patties for enrobing.

7. Cap immediately with tempered chocolate and let crystallize about 12 hours at 65–70 °F / 18–21 °C.

SHELF LIFE (sealed in chocolate)

• Room temp ≤ 72 °F / 22 °C: 3–4 weeks

• Cool pantry ≤ 65 °F / 18 °C: 4–6 weeks

• Refrigerator 38–45 °F / 3–7 °C: 8–12 weeks

Low water activity (~0.35–0.40) plus glucose and cultured dextrose inhibit microbial growth. No invertase is used; center stays firm.

NOTES

• Switching to 28 % fat peanut flour gives richer flavor; reduce butter to 20 g.

• Cultured dextrose is dextrose fermented with friendly bacteria, providing additional spoilage protection.

• Store finished candies in a dark, airtight container for best flavor longevity.