• Heat oil in a fry safe pot, deep skillet or deep fryer to 350 degrees.
• Separate each biscuit dough and use your fingers to flatten each biscuit into thinner disks, trying to keep the perfect circular shape (they shrink down and thicken as they cook. If you don't flatten, they will be too thick.)
• Place a few donuts in the pan of hot oil, being careful not to crowd the pan. Fry until golden brown on one side, about 1-2 minutes, and then flip and fry until golden brown on the opposite side.
• Remove and drain on a paper towel-lined plate for a moment, then transfer to a cooling rack to prevent from getting soggy. Repeat with the remaining donuts. While they cool slightly, prepare the glazes.

Peanut Butter Glaze

• In a medium bowl, whisk peanut butter until fluffy (or beat with a hand mixer)
• Gradually add in 1 cup of powdered sugar, milk and vanilla. Beat until smooth and incorporated. Add remaining powdered sugar and whisk in until smooth. The texture should be slightly thick but easily spreadable.

Chocolate Donut Frosting

• Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
• Add into a piping bag or zip top bag with the corner cut with a small opening for the glaze to be piped.

Frost the Donuts

• Empty bag of Reece's Pieces into a medium bowl. Using a knife or offset spatula, frost the donuts with a few dollops of the peanut butter glaze. Dip each donut upside down into the Reece's Pieces to pack them onto the peanut butter.
• Frost each donut with the chocolate glaze in a zigzag pattern and eat immediately. Donuts are best enjoyed fresh and warm.