Product Details
Don't keep making the same old desserts. Use REESE'S Baking Cups and PIECES to add the salty-sweet combination of peanut butter and chocolate to your next batch of cookies or brownies. This mixed bag means you won't have to choose between the crunch of REESE'S PIECES Candy and the smooth peanut butter and chocolate.
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Nutrition Information
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Nutrition FactsServings Per Container about 16Serving size 1 tbspAmount per servingCalories70% Daily Value*Total Fat 4g 5%Saturated Fat 2.5g 12%Trans Fat 0gCholesterol 0mg 0%Sodium 25mg 1%Total Carbohydrates 9g 3%Dietary Fiber 1g 0%Total Sugars 8gIncludes 8g Added Sugar 15%Protein 1gVitamin D 0.0mcg 0%Calcium 10.1mg 0%Iron 0.4mg 0%Potassium 45.4mg 0%
* 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)
- Sugar
- Partially Defatted Peanuts
- Peanuts
- Hydrogenated Vegetable Oil (Palm Kernel Oil, Palm Oil, Soybean Oil)
- Dextrose
- Corn Syrup Solids
- Contains 2% or Less of:
- Cocoa Butter
- Palm Kernel Oil
- Salt
- Corn Syrup
- Confectioner's Glaze
- Lecithin
- Modified Cornstarch
- Artificial Color (Yellow 6 Lake, Yellow 5 Lake, Red 40 Lake, Blue 1 Lake)
- PGPR
- Vanillin
- Carnauba Wax
- 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.
