Krispy Kreme is helping doughnut fans kick off their week on the sweetest note.
On Monday, the iconic doughnut chain announced it was partnering up with one of America's favorite candies to release limited edition doughnuts -- and the news leaves us drooling.
Beginning August 5th, customers can get a taste of the new Reese's Lovers Original Filled Doughnuts for a limited time.
The decadent new collaboration features two new doughnut flavors aimed to satisfy even the biggest of candy lovers: Reese’s Original Filled Chocolate Lovers Doughnut, which is a chocolate original glazed doughnut with peanut butter filling, dipped in chocolate fudge icing and decorated with Reese’s peanut butter icing drizzle, and the Reese’s Original Filled Peanut Butter Lovers Doughnut, a chocolate original glazed doughnut filled with chocolate peanut butter Kreme, dipped in Reese’s peanut butter icing and decorated with a chocolate icing drizzle.
Doughnuts being served during war
Doughnuts being served during war
(Original Caption) This American Red Cross girl is doing a land office business with the doughnut stand she set up near the Vatican in Rome. Sightseeing GI's line up by the score for free sinkers and Mayhap, a little chat with the pretty maid who hands them out.
19th March 1945: Mrs Covington Jania and Mrs Graham Parker serving coffee and doughnuts to recently released British prisoners of war, (from left) G Newman, J H Jones, L F Starkey and W Slade in San Francisco. (Photo by Central Press/Getty Images)
A US Army corporal, former POW in Germany, gulps doughnuts and cokes at Le Havre airfield (France) April 3, 1945. (Photo by Photo12/UIG/Getty Images)
An hostess serves doughnuts to French prisoners of war children at American Red Cross Club at Camp Boston near Reims (France) September 7, 1945. (Photo by Photo12/UIG/Getty Images)
U.S. soldiers just arrived in England, April 4, 1944 stand on platform at station before boarding a train. A coffee and doughnut wagon manned by two Red Cross workers stands at right. (AP Photo)
One of the American Red Cross club mobiles was ready on the airdrome recently when Flying Fortresses and their crews returned from a bombing raid recently and the club mobile with its crew was just about the most popular thing on the airfield for some little time afterwards. The most remarkable feature of these club mobiles is the fact that doughnuts are made and cooked on board, but they also provide all kinds of other food and refreshment for hungry and thirsty soldiers and airmen. The crews of the clubmobiles, which are former British Green Line buses, travel round with them and are provided with living and sleeping accommodation on board. A general view of airmen and ground crew men gathered round the club mobile for their refreshments under the nose of a newly returned Flying Fortress, Feb. 18, 1943. (AP Photo)
The British capital has been invaded by a friendly army of American sailors. Their leave was short, so it meant crowding the minutes to see the sights and sample British amusements. The gobs are gobbling the good old-fashioned American doughnut at the Washington Club, London, August 5, 1942 and the server is Miss Lusa Soul of the American Red Cross in Britain. At right is Fire Controlman 2nd Class Carl Larson of Boston, Mass., one of the sailors acting as shore. (AP Photo)
(Original Caption) Some of the two hundred German children and children of displaced persons who were entertained by American soldiers at a Christmas party in Berlin are shown enjoying coffee and doughnuts, American style, during the stuffing period of the party. The GI's sacrificed a week's candy ration to give it to the youngsters. Photo shows Staff Sergeant Vernon Everett, of Portland, Maine, and Pfc. Robert Davis, of North Troy, Vermont, help feed some of their little guests.
(Original Caption) 1/2/1942-Long Beach, CA-: Left to right: Kay Francis, Mrs. Harry Brand, Myrna Loy and Mrs. Brian Donlevy, are shown above serving free coffee and doughnuts to sailors on watch duty at the Los Angeles Harbor, from canteens financed by the Bundles for Bluejackets Fund Drive.
Doughnuts and doughboys get together at their new luxury Washington Club. They found them just like mother made even though the chef was English. The club has just opened in London for American troops in this country, 6th July 1942. (Photo by Staff/Mirrorpix/Getty Images)
Actress Mary Pickford serving doughnuts during Hollywood stage door canteen party at Fort MacArthur during WWII. (Photo by John Florea/The LIFE Picture Collection via Getty Images)
Discover More Like This
BACK TO SLIDE
“Our latest co-creation with Reese’s is our best yet!" said Dave Skena, Chief Marketing Officer for Krispy Kreme Doughnuts. "If the technology exists to fill a Krispy Kreme doughnut with Reese’s Peanut Butter Kreme and Chocolate Kreme, then how could we not offer that to America? Well it does. So we are. And it’s amazing."
This summer has been an exciting one for the 82-year-old chain, which has been upping its doughnut game with exciting new launches. In July, the chain launched a new version of the Original Filled Birthday Batter Doughnut, filled with birthday cake batter, dipped in strawberry icing and topped with sprinkles. And in June, Krispy Kreme introduced a creamy filled version of its Original Glazed Doughnut.
See more of its popular summer launch in the video above!
America’s Best Donuts
America’s Best Donuts
From age-old recipes to unusual ingredients, here are the most delicious donuts around the country.
Looking for the ultimate ice cream sandwich? Look no further. This modest-size Polish bakery, in Brooklyn’s Greenpoint neighborhood, will slice a donut of your choice in half and stuff it with a generous scoop of ice cream. (They recommend the red velvet donut with strawberry ice cream.) The freshly made donuts are so good (perfectly chewy and just the right amount of glaze), 30 Rock’s Tina Fey gave Peter Pan her thumbs up in an Esquire interview. If you want your pick, get there early.
There’s a good reason Voodoo is such a huge hit with all donut fans: the Bacon Maple Bar. It’s a yeast donut topped with maple glaze and not one, but two strips of crisp bacon. Beyond that, much of Voodoo’s eclectic donut varieties can’t be found anywhere else. Not only are the toppings unique—bubblegum, cereal, or M&Ms, anyone?—but since the shop is in eco-friendly Portland, there’s even a series of vegan donut options.
Most patrons swear by the face-size apple fritter served here, with its melt-in-your-mouth glaze and soft chunks of apple-cinnamon inside. The 32-foot donut adorning the roof of Randy’s—conveniently located minutes from Los Angeles International Airport—is like a beacon calling out to hungry commuters and weary travelers needing a sugary pick-me-up.
If you really want to make the most of your experience here, order your donut à la mode. The variety of toppings isn’t what makes these donuts special (because there aren’t many choices), but rather the main ingredient: potato flour. The result is a spudnut (do not call it a donut!) that will not only result in a much lighter treat but, according to the owners, immediately turn you into a regular (read: addicted) patron.
You have to try the giant, cakey glazed donut that is literally the size of your head. (We can’t guarantee you’ll finish it all, but at least you’ll enjoy trying.) This old-fashioned spot serves up freshly made donuts 24 hours a day; go early in the morning for a guaranteed super-fresh batch. The staff—all of whom have a reputation for being just the right amount of sweet (much like the donuts)—only add to the experience.
Image Credit: Courtesy of Bob's Donut & Pastry Shop
Keep it simple and opt for the Old Fashioned donut here, with delightfully thinner-than-normal crispy edges that give the donut a satisfying crunch. (In the fall, go for the pumpkin-flavored.) The shop took its name from an old neon sign the owners found and restored, which they used as inspiration: they prepare their donuts with a 1920s recipe. While we can’t claim to know the secret to their recipe, whatever it is, it works.
Owner Kamal Grant shows up at 2 a.m. every day to start the donut-making process. And his Strawberry N Cream donut—an original-style donut stuffed with fresh strawberries and vanilla cream cheese—is a showstopper. (Think: strawberry cheesecake with a donut crust.) With top-notch ingredients and Grant’s hard-to-find passion for perfection, the resulting pastries are tasty works of art.
Stan’s occupies the same corner it has since it opened as The Corner Shoppe in 1965, and owner Stan Berman still comes in daily to make the same donuts that have kept his shop popular for the past 45 years. Here you can channel your inner Elvis and try out the glazed donut stuffed with peanut butter and banana. Or, if you’re feeling extra adventurous, go for the blueberry and cheese donut.
The Crème Brûlée donut, with its slightly hardened, sugary outside and rich, creamy custard filling, is without a doubt the one to order if you have to choose just one. But why would you limit yourself? All of the donuts served at this small Italian pastry shop are bomboloni-style (think: supersize donut holes, injected with various fillings).