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WHAT'S INSIDE

70 CALORIES
2 g SAT FAT
7 g Sugar
30 mg Sodium
SERVINGS
Serving Size 2 tbsp.
FATS
5% Total Fat 3g
9% Saturated Fat 2g
Cholesterol
0% Cholesterol 0mg
Sodium
1% Sodium 30mg
Proteins
Proteins 1g
CARBOHYDRATES
4% Total Carbohydrates 11g
2% Dietary Fiber 1g
Sugar 7g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
Calcium
Iron
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

CHOCOLATE

Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.

ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

GRAHAM FLOUR

A type of wheat flour.

NONFAT MILK

Milk from which the fat has been removed. Also known as skim milk.

COCOA BUTTER

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

CONTAINS 2% OR LESS OF: HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

NATURAL FLAVOR AND ARTIFICIAL FLAVOR
DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

MODIFIED CORNSTARCH

Starch derived from corn that has been modified with a permitted starch-modifying agent. Used as a thickener.

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

GELATIN

A protein of animal origin used to thicken and stabilize foods.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

HONEY

A sweet, sticky fluid made by honey bees that has a comparable sweetness to table sugar.

MOLASSES

A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

SODIUM HEXAMETAPHOSPHATE
LECITHIN

A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

Claim/certification information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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