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

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

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.