Product Details
It's a dream come true for peanut butter lovers: two gigantic REESE'S Peanut Butter Cups in one enormous package! Find a friend or two or three (or seven) to enjoy these with. Makes a great gift for your favorite peanut butter and chocolate loving friend. Those people clearly have great taste. Of course, we're talking about you! Shop now and cross a few people off your list.
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Nutrition Information
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Nutrition FactsServings Per Container 16Serving size 1/16 packageAmount per servingCalories140% Daily Value*Total Fat 8g 10%Saturated Fat 3g 15%Trans Fat 0gCholesterol 5mg 1%Sodium 95mg 4%Total Carbohydrates 16g 6%Dietary Fiber 1g 4%Total Sugars 14gIncludes 13g Added Sugar 27%Protein 3gVitamin D 0.1mcg 0%Calcium 30.3mg 2%Iron 0.8mg 4%Potassium 100.1mg 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.
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