Air Fryer Reese’s Peanut Butter Cup Bombs
Description
Flaky golden crescent roll dough wrapped around a frozen Reese's cup, air fried until the outside is perfectly puffed and golden and the inside is warm, gooey melted chocolate and peanut butter. Three ingredients, 8 minutes. The best thing you'll make all week.
Ingredients
Ingredients
- 8 Reese's Peanut Butter Cups, standard size (or 16 mini cups) — frozen for at least 30 minutes
- 1 tube, 8 count refrigerated crescent roll dough
Optional toppings:
- Powdered sugar, for dusting
- Chocolate syrup or hot fudge sauce
- Caramel drizzle
- Flaky sea salt
- Vanilla ice cream, for serving alongside
Instructions
- Place Reese's cups (still in their wrappers) in the freezer for at least 30 minutes, ideally 1 hour. Do not skip this step — frozen Reese's melt slowly enough for the dough to cook and seal before the filling can escape. Remove from wrappers just before wrapping.
- Preheat to 350°F for 3 minutes. Line the basket with perforated parchment paper or spray generously with cooking spray.
- Open the crescent roll tube and separate the triangles along the perforated lines on a clean, lightly floured surface. If using a crescent sheet (no perforations), cut into 8 equal squares.
- Place one frozen Reese's cup at the wide end of each crescent triangle. Roll the dough over and around the cup, encasing it completely. Pinch and press all seams firmly shut — squeeze the dough together rather than just pressing. Cup the ball in both palms and rotate to smooth and seal. Check for any gaps and pinch shut.
- Place each bomb in the preheated basket with the seam facing DOWN. This is critical — the basket holds the seam closed while it cooks. Leave at least 1 inch of space between each bomb; they puff significantly. Cook in batches of 4 for a standard 5–6 qt air fryer.
- Cook at 350°F for 6–8 minutes without opening or flipping. The bombs are done when the dough is puffed and deep golden brown on the visible surfaces. Do not disturb them during cooking.
- Transfer to a wire rack and wait at least 3 minutes before eating or topping — the interior filling is extremely hot immediately after cooking. Dust with powdered sugar, drizzle with chocolate sauce, and serve warm.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Timing by Dough Type
| Dough Type | Temp | Time |
|---|---|---|
| Crescent rolls (standard) | 350°F | 6–8 min |
| Puff pastry | 350°F | 8–10 min |
| Biscuit dough | 325°F | 8–10 min |
| From frozen (uncooked bomb) | 325°F | 10–12 min |
Make-ahead tip: Assemble bombs and freeze solid on a parchment-lined sheet (about 2 hours). Transfer to a freezer bag. Cook from frozen at 325°F for 10–12 minutes — no thawing needed. Perfect for parties. Works with any fun-size candy bar: Snickers, Milky Way, Rolos, Kit Kat, Twix — freeze all candy first regardless of type. Mini Reese's: use half a crescent triangle per cup, check at 5 minutes.
Nutrition
Serving: 1ServingCalories: 88kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 61mgPotassium: 59mgFiber: 1gSugar: 8gVitamin A: 10IUVitamin C: 0.1mgCalcium: 13mgIron: 0.2mg