2.5 oz Extra Large Reese's Mini Peanut Butter Cups

Product Details Don't let a little aluminum foil get between you and REESE Peanut Butter Cups. Give some REESE's Mini and share this extra large bag with your friends. Label: REESE'S Gluten Free Nutritional Facts: Servings Per Bottle: Approximately 2 servings 9 pieces per serving Calories per serving 160% Daily Value* Total Fat 10g 12% Saturated Fat 4.5g 22% Trans fat 0g cholesterol 5mg, 1% sodium 80mg, 4% total carbohydrate 19g, 7% dietary fiber 1g, 4% total sugar, 17g contains 17g. 6 6g 6g 6g 2% Protein 3 g Vitamin D 0.0 mcg 0% Calcium 32.3 mg 2% Iron 1.1 mg 4% Potassium 100.1 mg 2% * The % Daily Value (DV) tells you how much nutrients in one serving of food contribute to your daily Diet's contribution. 2000 calories per day is used for general nutritional recommendations. Nutritional Details: Servings Per Bottle: 2 Servings 9 pieces % Daily Value* Total Fat 10 g 12% Saturated Fat 4.5 g 22% Trans Fat 0 g Cholesterol 5 mg 1% Sodium 80 mg 4% Total Carbohydrates 19 g 7% dietary fiber 1 g total sugars 17 g including 16 g added sugars 32% protein 3 g vitamin D 0.0 mcg 0.0 mcg 0.0 mcg 32.3 32.3 mg 2% Iron 1.1 mg 4% Potassium 100.1 mg 2% * Daily Value Percentage Volume (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is used for general nutritional recommendations. Ingredients: milk chocolate (sugar, cocoa butter, chocolate, skim milk, milk fat, lactose, lecithin, PGPR) peanut sugar glucose containing less than 2%: cocoa butter hydrogenated vegetable oil (palm kernel oil, palm kernel oil) salt palm kernel oil, PGPR TBHQ Citric Acid Allergens include: Peanuts, Soy, Milk Other Label Information OU-D Jewish Union of America The Orthodox Union of the United States is the sole and exclusive owner of the OU Kosher Logo, which is the kosher certification mark federally and internationally registered trademark. The D in this product refers to dairy products, which either contain dairy ingredients or have been processed in dairy equipment. To be gluten-free, gluten-free foods must contain less than 20 parts per million (ppm) of gluten. A food may be labeled "gluten-free" if it itself does not contain gluten; or does not contain: 1) gluten-containing grains (e.g., Slater wheat); 2) derived from unprocessed or 3) derived from a gluten-containing grain that has been processed to remove gluten (such as wheat starch), if the use of the ingredient results in a food containing more than 20% gluten . In addition, the unavoidable gluten content in food must be less than 20ppm.