Chef investigates why Reese’s tastes ‘like chemicals’ now. She finds the one thing that changed without people noticing

A private chef on TikTok has explained why your favorite Reese’s Peanut Butter Cups might taste like “chemicals” or “wax” now. Private Chef Lee posted a two-part investigation that got more than 900,000 views, showing that many people are noticing something different about their beloved candy.

According to Bro Bible, Lee started her research after seeing a video where someone asked if Reese’s peanut butter cups taste bad now. She said many viewers tag her in similar videos, saying the chocolate tastes waxy or chemical. She quickly ruled out major changes in the ingredients list. Instead, she looked at the nutrition facts panel over time, which shows what’s really happening. Then, she shared her findings on TikTok. 

The fat and calorie count has been dropping steadily over the last decade. In the early 2000s, a standard package had about 250 calories and 14 grams of fat. About 10 years ago, those numbers dropped to roughly 230 calories and 13 grams of fat. Now, the current label shows 210 calories and only 12 grams of fat. That calorie drop means something expensive was replaced with something cheaper.

The waxy taste comes from replacing expensive ingredients with cheaper ones

Lee’s main theory for the waxy, chemical taste focuses on emulsifiers. She believes companies are replacing expensive cocoa butter with an additive called PRPG. She describes PRPG as a sweetener made from castor oil, which can give the chocolate that waxy texture. “People are saying it tastes like chemicals, more like vomit,” she noted, arguing that more of this additive stretches the cocoa butter and changes how the candy feels in your mouth.

She also pointed to two other changes. First, she thinks cheaper peanuts are being used because the fiber content doubled while the protein stayed the same. “Not all varieties of peanuts contain the same amount of fiber,” she explained, suggesting this is a move to save money. Second, she noticed less milk fat and more skim milk on the label. Less milk fat means “gonna give you a less creamy final product.”

Here’s the biggest issue. When Lee looked at products like Reese’s Unwrapped Minis, she found the label no longer says “milk chocolate.” It says “chocolate candy.” Private chefs have gained attention for investigating food quality issues, much like the chef who made shocking headlines for a disturbing crime. Under U.S. law, “milk chocolate” is a strictly defined term by the FDA, requiring specific amounts of chocolate liquor and milk solids. “Chocolate candy,” however, has no federal standard.

Lee looked at the Minis’ coating ingredients and reacted strongly to the list, which included sugar, palm oil, shea oil, sunflower oil, and palm kernel oil. “What is this? A hair care product?” she asked. This labeling change raises questions about what people are actually buying when they expect chocolate. It’s similar to how the unsolved Burger Chef murders case raised questions about fast food chain safety.

If you want the old-school taste, Lee advises buying the holiday versions. She noted that holiday Reese’s “actually contain more milk in the form of whey, three milk ingredients instead of two.” They also use actual vanilla flavor, which she says makes them taste “so nostalgic and so delicious.”