Product Details
If candy bars were rock concerts, “REESE'S peanut butter center” would be this one's headliner. REESE'S NUTRAGEOUS Bar is loaded with rich chocolate, smooth peanut butter, sweet caramel and crunchy peanuts.
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Nutrition Information
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Nutrition FactsServings Per Container 1Serving size 1 barAmount per servingCalories240% Daily Value*Total Fat 14g 18%Saturated Fat 4.5g 24%Trans Fat 0gCholesterol 0mg 0%Sodium 75mg 3%Total Carbohydrates 26g 9%Dietary Fiber 2g 6%Total Sugars 21gIncludes 19g Added Sugar 38%Protein 6gVitamin D 0.1mcg 0%Calcium 30.0mg 2%Iron 0.9mg 4%Potassium 160.0mg 4%
* 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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- Peanuts
- Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milk Fat, Lecithin, PGPR)
- Sugar
- High Fructose Corn Syrup
- Vegetable Oil (Palm Oil, Shea Oil, Sunflower Oil, Palm Kernel Oil, Safflower Oil)
- Sorbitol
- Dextrose
- Contains 2% or Less of:
- Chocolate
- High Maltose Corn Syrup
- Whey
- Skim Milk
- Salt
- Corn Syrup
- Whey Protein Concentrate
- Lecithin
- Calcium Caseinate
- Artificial Flavor
- Mono and Diglycerides
- Trisodium Citrate
- 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.
