Products: Reese’s Milk Chocolate Peanut Butter Egg, and Reese’s White Peanut Butter Egg
Specs: Both oval-shaped candies weigh 1.2 ounces and contain a filling of pulverized peanuts and various oils, termed as “peanut cream.” They’re made by The Hershey Company.
The traditional “egg” features a coating of milk chocolate and contains 170 calories and 16 grams of sugar. The company debuted the product in 1966.
The newer white “egg” uses corn syrup solids and sugar in its coating. It contains 180 calories and 15 grams of sugar.
Preparation summary: Ready to eat
High points: The filling offers an appealing, upfront saltiness—perhaps a little more compared to the famous innards of Reese’s classic peanut butter cups.
The shell on the dark egg puts forth just enough cocoa butter to convince you there might be some real chocolate involved. The coating breaks down on the tongue in a fast, creamy manner.
The exterior of the white-chocolate egg tastes slightly milky and with a faint aftertaste of toasted coconut, which isn’t on the ingredient list. It beckons to those white bunnies that landed in our Easter baskets as anomalies.
Low points: Eat too many too often and you’ll end up with a medicine cabinet stocked with insulin and statins. When junk candy tastes this satisfying, we’re ruthlessly challenged.
Average retail price: $1.29 each
Availability: Most major drug and grocery stores.
Yes to both !!!