Product Details
When creamy peanut butter meets delicious milk chocolate, great things happen. This pack is all the proof you need. In it, you’ll find REESE’S Peanut Butter Cups Snack Size treats. And each one will testify to the fact that pairings don’t get any better than this. Keep a pack within reach, just in case you ever start to doubt. Stock your pantry today.
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Nutrition Information
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Nutrition FactsServings Per Container about 4Serving size 2 piecesAmount per servingCalories160% Daily Value*Total Fat 9g 12%Saturated Fat 3g 16%Trans Fat 0gCholesterol <5mg 1%Sodium 110mg 5%Total Carbohydrates 18g 6%Dietary Fiber 1g 4%Total Sugars 16gIncludes 15g Added Sugar 29%Protein 3gVitamin D 0.1mcg 0%Calcium 30.0mg 2%Iron 0.9mg 4%Potassium 110.0mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Milk Fat, Lactose, Lecithin, PGPR)
- Peanuts
- Sugar
- Dextrose
- Salt
- TBHQ
- Citric Acid
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Contains: Peanuts, Soy, Milk
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OU-D
The Union of Orthodox Jewish Congregations of America (the Orthodox Union) is the sole and exclusive owner of the OU Kosher Logo certification mark, a federally and internationally registered trademark for kosher certification. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment.
Gluten FreeGluten-free foods must contain less than 20 parts per million (ppm) gluten. Foods may be labeled “gluten-free” if they are inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.
