- What up, it’s your boy, Josh, AKA Big Beef, AKA Seleno and Barnes: Injury Attorneys, AKA 2008 JV Basketball Most Improved Player. And it’s that time again. Time to take two snacks and smash them together into one delicious snack, baby. And this time, I’ve enlisted the help of Nicole and Trevor to help me bring those beautiful snack babies to life. We asked you which two snacks you wanted to see smashed and you picked Doritos and Reese’s Peanut Butter Cups. Will this snack be a smash? Find out ’cause this is Snack Smash. (energetic rock music) A couple ways we could go with this. I think what we need to do, make unflavored Doritos from scratch. So you make just like the base chip– (crunch) Oh, they’re so good. – They’re real good, yeah. (laughing) – We need to take the Reese’s Peanut Butter Cups and turn that into the flavor powder. We’d have to make one peanut butter and one chocolate, do it Reese’s Puffs style. Or we could a toss up between different flavors. – I think we should do two. – Do two? – I thin it’d be cool if we did two. – As far as the Doritos go, corn and vegetable oil are the only two things listed. Everything else on here is curry cheese, MSG, Romano cheese, they were using Romano cheese in this? – Ray Romano! – That’s a fun– (laughing) Oh my God, they got my cheese in here. – Who’s Ray Romano? – God, Trevor’s too young! I think we should use maseca, the stuff you make tortillas from. – Oh yeah! – And then to get a little bit of that corn flavor and crunch in there, I think we should just use like whole cornmeal. The flavoring on this, you wanna hit it with old maltodextrin razzle dazzle? – I would love to. – I think we should try and take the actual Reese’s Cup and then dissect it into two different parts and then use maltodextrin to powder those separately, and then use that as a dusting for our chips. – But who’s gonna do that? Nose goes! (laughs) – Trevor, you got the steadiest hands of all of us, man. You’re gonna separate the peanut from the chocolate in that. Nicole, you’re gonna hit him with old maltodextrin razzle dazzle. And then I’m gonna make the Doritos and do the handshake that we all practiced! (grunts) – Okay. (whoosh) – I don’t think the mallet’s gonna be useful. So what I’m doing is I’m taking each individual Reese’s Cup and I’m extracting the peanut butter from the chocolate as precisely as I can, using a paring knife, exacto knife, and a very small offset spatula. So I’m just gonna separate, you know? As much of this peanut butter off of the chocolate as I can, and gloves are important because I don’t want chocolate and peanut butter all over my hands. And I’m not like Josh, I don’t like my hands to be dirty all the time. I’m not a disgusting person. (laughing) Glad I went to culinary school, you know? ‘Cause all those tools and techniques that I learned then are really helping me now. My dream job, when I decided to go to culinary school was a personal baker for LeBron James. That was number one, and then somewhere in my subconscious, this was number two for sure. I’m so talented. (laughs) Look at me. (whoosh) – Okay, I’m gonna make some powders. (claps) So, Trevor went ahead and dissected these beautifully. And then I took the chocolates and then I just melted them in a microwave, just making it nice and melted, so when I put in the maltodextrin powder, it won’t be such a stark difference of like when I’m combining it. Maltodextrin powder is this chemical that’s from tapioca, I believe. You add it to whatever product you’re working with and it evaporates all of the fat. So, if I were to make like an olive oil dust, I would just take straight olive oil, pour it into like a huge vat of maltodextrin, and then I’d have like these really cool chunks of olive oil flavored powder. So I’m just gonna fold it over it and I’m just gonna crush this in here. I make a lot of Narcos jokes ’cause of all the white powders I’m using. A little bit of corn starch and a little bit of powdered sugar. And I’m gonna mix ’em all together. And I like to do this by hand versus in a food processor because I get to control it and I like to be in control all the time, always. I’ll try this. That’s good, perfect. So I’m gonna repeat the same process with my peanut butter. So, Josh has no measuring style. I used to be a very precise, accurate young woman. I would care about quarter teaspoons and eighths of teaspoons. No, no, not anymore. Working in the Mythical Kitchen has changed me in ways I would’ve never expected. I am more careless. Just gonna kinda use my hands a little bit to rub it in. There we go. I just kind of move with the flow. That looks like peanut butter powder, right? But okay, cool, that’s good, lemme try this. Oh! That’s perfect. I’m a little bit worried that the chips might be like too intense of a flavor because once the chocolate kind of oxidize after it was hanging out with the maltodextrin, it was like really, really dark, and I was worried that like, ugh, it might be like too chocolatey or too bitter, but I don’t know. I’m like hoping for the best. And then I’m just gonna put it through this Tammy! Her name is Tammy. It is actually called called Tammy-2. I’m just gonna kinda shake it out, create a really fine, beautiful powder. I’m also gonna do this like a few times ’cause I don’t wanna cake up my Tammy, you know? When I mean caking up my Tammy, I mean cakin’ up my Tammy. You know what I mean? You know what I mean? Yeah, no, okay, sorry. (laughing) ‘Kay, now I’m gonna do my peanut butter. I have a really good feeling about how this is going to turn out. It’s probably gonna be really salty and really sweet and it’s gonna be like a delicious amalgamation of two really, really polar opposite snacks. So, my fingers are crossed, I’m hoping for the best. Wow! That looks awesome. (whoosh) – I know what you’re thinking, Josh, what the H-E-double-toothpicks, a Dorito is just a fried tortilla chip, why do you have all these ingredients out here, why did aren’t you just fryin’ up tortillas? They’re actually not, they’re a fried corn product made with raw corn materials, that’s exactly what we’re gonna do. (crunch) I can’t have a Dorito in my hand and not eat it. So, to make the Doritos, first we have to start with the dough. We’re using a mixture of maseca, which is corn that’s been treated with lye and then dried in ground. For the first time ever, I’ve decided to measure something, this is a big moment. Please clap, please clap, I’m– (clapping) Jeb Bush 2020! He’s not runnin’, but he’s comin’, baby! I’m gonna mix the maseca with the cornmeal. That’s about a half-cup. That’s kind of a measurement, I mean, I used a bigger measurement to make a smaller measurement. And then we’re gonna add water and a little bit of baking powder just to kinda get a little bit of rise and get like an extra crispy crunch. I don’t even know how to use these things, man. Got a half-teaspoon and now, we just need to mix this up with a fork. Doritos have these little micro-bubbles in them that gives them this extra crispy texture that makes ’em different from, say, a normal tortilla chip. So I’m putting baking powder in there. That way, when it gets in the heat, you’re gonna get little chemical reactions, carbon dioxide bubbles, and that should give you a extra Dorito crunch. Notice I’m not using my hands, I have evolved as a person. I’m just adding water in there and then you should mix this up with a fork until it becomes a nice, pliable dough-rito! Dough? – Ooh. – No, yeah, it wasn’t great. Here we go, now the dough is feeling nice and pliable. And I’m rolling that out in between two silicone mats so nothing sticks together. Bam, food lube, very important in the kitchen. And let’s see if it works. (grunts) Mash it out with your hands a little bit. Put this over. And you wanna get it super, super thin, but not too thin, you don’t want it to be like translucently thin. Now, if we’ve lubed up enough, they should be able to just slide right past each other. Let’s see. Yes? Yes! God, I’m good at this! Okay. I’m using a Dorito mold that Mike Paisley made me because he’s very talented. And then I’m punching out the Doritos. This is the arts and crafts portion of the day, just like my grandma does in her retirement home. I once made my grandma a apron in Home Ec in seventh grade, and she still uses it, but my brother made her one and it was green, and she threw it out ’cause that color is cursed in my family. That’s real. Very cleanly. Hah, look at that! Got a nice little Dorito chip. See, it’s pretty thin, but not too thin. And what we do is I’m gonna take this, I’m gonna put it in the oil, and real key here is to agitate the oil. You can agitate a chip in many ways. The first is attacking its masculinity. There we go, and we have the oil at about 315 degrees, we don’t want it to be too hot because then you’re gonna get too much browning on the chip. You can agitate a Josh in many ways. The easiest is to attack its masculinity. Yeah, look at that, you can already see him forming. You agitate a Ben by basically doing any of the things that I do on set on a daily basis. So check this out, you see some of those micro-bubbles that we talked about, that are formed. Let’s just flip open that burning hot chip. Ow. I’m gonna put it in there a little bit, see if I can get a little more agitation on there, and then we’re frying the chips individually because I am an incredibly precise cook, as you all know. So, I don’t know, come back in like, what, six hours? A little lunch break? I’ve had to pee this whole time. (whoosh) Welcome to the Dorito Network, I’m Josh and you’re watchin’ Doritos. Okay, so we got our chips all made. And it’s all been individually fried, see those awesome air bubbles. And you got your powders. So what we’re gonna do is we’re gonna drop the chips in the oil very briefly, and then I’m gonna take them out with this and I’m gonna throw ’em into the bowl, and then you’re gonna toss them. And the CostCo truck needs to shut the H up! (beep) Countdown from 10. – [Nicole And Trevor] 10, nine, eight, seven, six, five, four– – Mississippi– – Three, two– – Mississippi, Mississippi– – One– – Mississippi– Well, go! – [Trevor] We’re doing 10! – Oh, that was it? – 10! – Oh God, I lost the chip, I lost the chip, okay, okay, go, go, toss, toss, toss, Trevor. – It’s hot, it’s hot, it’s hot– – Yeah, no, toss with your hands, to like use the bowl to flip! – Yeah, yeah, yeah. – Yeah, there it is, okay. Trevor, they’re comin’ your way soon, buddy. You gotta be ready, gotta be ready, get your hands up, kid! – They’re sticking together! – I’m not catchin’ it with my hands! – Toss it, toss it faster, my God! – Go, go, go! – What do I have to do to motivate you? Go. – Ooh. – Toss. How do I reach these kids? Whoa, I hit puberty in real time! That is fantastic, I felt something in my pants drop. (laughing) – Oh my God, these are too hot! – Well, yeah, no, you gotta (blowing). – There’s so much powder! – Josh, you– – That’s how you blow on it! – You’re an unsanitary man. – Oh God. Let’s try this, why don’t we go? – Do see this? – Oh, you mean like when the corn I said to do? – Pam, now try it. – Oh, why look at that, perfectly-dusted Dorito. – Does the Pam work? – Yeah. – That’s great, don’t you love that? – When you fail, it gives you an opportunity to learn. – Pam my chips, dog! Come on. – And if you succeed, then you don’t have the opportunity is the real failure, and success– – You’ll get there. – Is the trophy. – Yeah, now go? You got it. – Can you Pam the chips? – I got it. We should just Pam down the whole floor and turn this place into a freakin’ Slip ‘n Slide. – Ooh! – These look like chocolate and peanut butter Doritos. I really like what’s happening here. – Nicole, if we did a high-five, it would be a Reese’s high-five. – Yeah, let’s do it. Ready? – Yeah. (claps) – And Josh wants to be included! (laughing) All right, guys, we spent so much time making these beautiful Doritos. But what makes you want to eat Doritos? – Doritos? – No! The bag. (upbeat rock music) All right, guys, now we gotta taste these. We put in all that hard work. This is the moment of truth. – I’m so excited. (sniffs) – Oh, give that a huff. – (sniffs) Ooh. – (sniffs) Oh my gosh. – Ooh yeah. – Grab a handful. – That’s distinct. – These, they’re a little cakey, which makes me excited. But we still got the distinct two layers, they’re kinda bleedin’ into each other a little bit. I think we should celebrate by gingerly touching our tips. (snorts) All right. (crunching) They’re crunchy like a Dorito. – Mmhmm! – The chip’s on point. And my mouth does not know what it’s experiencing right now. – Mine either. – Wait, why do you guys seem so apprehensive? – I’m trying to think. – I’m confused, my mouth is confused by what’s going on. – It’s an explosion of flavor. – Mm, my mind is tellin’ me yeah, but my body is also tellin’ me yeah. (laughing) It does taste like the perfect marriage between the two. – Did you put salt in the chips at all? – No. – It’s like perfectly salty. – Coming from the peanut butter, ’cause the peanut butter in Reese’s in a little bit salty. – Yeah, it’s like the perfect amount of like salt to compliment like a buttload of sweet, you know? – There’s a buttload of sweet, we put the butt in ourselves. – Yeah, I extracted the butt directly from the Reese’s. – Mmhmm, you did. – So yeah, the crunch in the Dorito, it’s got like that perfect little airy crispiness, get a little bit of salt from the peanut butter, and when you combine the two, like, you get the exact essence of a Reese’s in your mouth. – And you get dust on your fingers– – Your Dorito fingers! – We got Reese’s Dorito fingers! – You got a snack for later. – Hey guys, so we have our official Smash or Pass paddles here. And we’re gonna vote on this snack on a three, two, one, go, you guys ready? – Yes! – All right. Three, two, one, go! (bell dinging) We’re all smashin’ this snack! – Whoo! – Yeah, this is absolutely incredible, like, you get the savory and sweet from it. It’s super addicting, you could keep eating it all day, these Reese’s Doritos absolutely smash. – I agree! – These need to be on shelves. – But guys, is it about the Reese’s Doritos? Or is it about the friendships we made along the way? – Thank you guys so much for watching, keep a lookout, next Tuesday, we got another episode of Snack Smash, and we got more recipe videos coming your way. Also a really big surprise coming out tomorrow on Mythical Kitchen. Thanks for stoppin’ by and I’ll see you next time. Get as messy as you want in your kitchen when you have the Mythical kitchen towel. Available now as Mythical.com.