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Directions:

Preheat oil in a fryer or large pot to 375 degrees.

To make the Reese’s Peanut Butter cream filling, in a medium bowl, beat together the peanut butter and vanilla until creamy, about 2 minutes. Add in the powdered sugar, continuing to beat until smooth, about 3 minutes. Add in the milk, 1 tablespoon at a time, until it reaches a smooth, creamy consistency. Transfer to a ziploc or piping bag, then set aside.

Separate biscuits into single portions. Gently place two biscuits in the hot oil, then fry 2 minutes. Using tongs, flip biscuits over and fry another 2 minutes, or until the donuts are a deep golden brown color all over.

Transfer donuts to a paper towel-lined plate to absorb any excess oil, then repeat for the remaining biscuit dough. Using the handle of a wooden spoon or a butter knife, gently poke a hole into the side of each donut.

Fill each donut with the prepared cream filling. Place on cooling rack until ready for dipping.

For the chocolate icing, whisk together the powdered sugar and cocoa powder in a medium mixing bowl.

Whisk in the melted butter, then whisk in the vanilla extract and milk until smooth.

Reserve a small amount of glaze in a ziploc or piping bag for topping later. Dip each donut into the glaze, then place on a cooling rack to allow the glaze to set about 10-15 minutes.

To make the peanut butter drizzle, in a bowl, mix together the powdered sugar and milk. Add in the peanut butter and stir until smooth. Transfer to a ziploc or piping bag.

Once glaze has set, sprinkle on Reese’s Mini Peanut Butter Chips and peanuts, then drizzle on the reserved chocolate glaze and the peanut butter drizzle. Enjoy!

I will say the moment she emailed me this recipe I had to run out and try it and I can say that it is AMAZING! Try this as soon as you get the chance!

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