REESE'S STUFFED WITH PIECES Big Cup Milk Chocolate King Size Peanut Butter Cups
Current Size: 2.8 oz
Product Details
Enjoy the crunch of REESE’S Pieces Candy stuffed inside the smooth perfection of REESE’S Peanut Butter Cups. This mashup lives up to the hype.
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Nutrition Information
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Nutrition FactsServings Per Container 1Serving size 1 packageAmount per servingCalories400% Daily Value*Total Fat 22g 35%Saturated Fat 10g 50%Trans Fat 0gCholesterol 5mg 2%Sodium 230mg 10%Total Carbohydrates 46g 15%Dietary Fiber 3g 11%Total Sugars 41gProtein 8gVitamin D 10.6iu 2%Calcium 67.8mg 6%Iron 2.1mg 10%Potassium 270.0mg 8%
* 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, Nonfat Milk, Milk Fat, Lactose, Lecithin, PGPR)
- Peanuts
- Sugar
- Dextrose
- Partially Defatted Peanuts
- Hydrogenated Vegetable Oil (Palm Kernel Oil, Soybean Oil)
- Contains 2% or Less of:
- Corn Syrup
- Salt
- Palm Kernel Oil
- Artificial Color (Yellow 5 Lake, Yellow 6 Lake, Red 40 Lake, Blue 1 Lake)
- Confectioner's Glaze
- Lecithin
- Modified Cornstarch
- TBHQ
- Citric Acid
- Carnauba Wax
- Vanillin
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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.
