Ingredients :

• Cream cheese — 240g, one standard block. Full fat only — original Philadelphia, not the low-fat version. The light version makes the dough too runny and it won’t hold its shape. Take it out of the fridge at least an hour before: cold cream cheese results in impossible-to-smooth lumps.
• Creamy peanut butter — Use classic industrial peanut butter — like Skippy or equivalent — not natural. Natural versions have unstable oil content that can make the dough greasy and difficult to work with. The goal here is a smooth, homogeneous texture.
• Reese’s Pieces — These are the small orange, yellow, and brown lenticular candies — not the Reese’s Cups. The Cups are crushed to be incorporated into the dough and the coating. If you can’t find them easily, peanut butter M&Ms work very well.
• Icing sugar — It sweetens, yes, but above all, it absorbs moisture from the cream cheese and stabilizes the dough. Sift it before adding — one minute of work that avoids unpleasant little white lumps.