God bless the USA for its obsession with peanuts and chocolate, without it we wouldn’t have the venerable peanut butter cup. But this is about about Reese’s Sticks. They’re are along the same lines but add wafer to the mix. Given how good peanut butter cups are, was it a mistake to mess with the tried and true formula, or could Sticks have something extra to offer? Let’s see.
The official description from Hershey’s:
“Reese’s Sticks wafer bar create an irresistible snack made with chocolate, crispy wafers and Reese’s peanut butter.”
This is what it looks like cut open:
Taste & Texture
No surprises if you’re familiar with peanut butter cups—Reese’s Sticks combine the tastes of peanuts, sugar, chocolate, and salt.
There are three textures: smooth peanut butter, crunchy wafer, and the thin outside layer of chocolate.
Serving size: 42 g (1 pack of 2 bars)
Fat: 13 g
Carbohydrate: 23 g (18 g sugar)
Protein: 4 g
Reese’s Sticks Rating: 9/10
There’s nothing fancy here—the chocolate tastes decidedly mass-produced, the peanut butter is what you’d expect, and the wafer part is also as unsophisticated as it gets. Also none-too-subtle, the bars are very sweet and salty.
But good holy god, this bar is the epitome of the greater-than-the-sum-of-its-parts phenomenon. The tastes and textures come together to create something transcendent.
Honestly, keep your peanut butter cups. While they are great, the addition of the crunchy wafer texture makes great into almost perfect. I really love these things, and they’re probably my favorite mass-produced candy bar.
Where to Buy
At any given time, the best bet is normally Amazon for a cheap price, unless you can find a sale somewhere.
If you’re in the UK, you can buy at amazon.co.uk pretty cheap (45p per 2-pack at time of writing, and there are also multi-pack options).
If you’re in the States, you can buy at amazon.com (various options depending on how many you want to buy, but they’re cheaper for you guys!).
Thanks so much for reading. If you found this useful, I have a other reviews here.
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