Fun Facts about Halloween Candy

They say ifBrach"s laid the end each piece of liquid corn they sell each year next come one another, they would circle the earth 4.25 times.Mary Janes were first manufactured in 1914 by the Charles N. Miller Company. The candy was named after the owner"s aunt. They proceed to end up in trick-or-treat bags today.Tootsie rolls were included to soldiers" rations during world War II due to their to trust in every weather conditions.

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Carbohydrate Counts for popular Candy

CandyCaloriesFat (g)Carbs (g)
Snickers, fun size80410.5
Snickers, mini431.64.4
3 Musketeers, fun size63211
3 Musketeers, mini240.75
Skittles Original, fun size bag600.514
Butterfinger, fun size100415
Butterfinger, mini4527.25
Candy Corn, 1 oz.100025.6
Milky Way, funny size80312
Milky Way, mini381.66
Almond Joy, snack size804.510
Almond Joy, mini673.68
Hershey"s Kiss, 3 pieces6748.3
Kit Kat, snack size703.69
Kit Kat, mini1825.6
Twix, funny size80410
Twix, mini502.66.6
Peanut M&M"s, fun dimension bag90510.5
Regular M&M"s, fun size bag733.310.6
York Peppermint Patty1402.531
York Peppermint Patty, mini50111
Tootsie Roll2304.6
Charms blow Pop60017
Jolly Rancher2305.6

Healthier Homemade Halloween Candy


Sugar-Free Gummy Worms

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Serving dimension 4 pieces - Recipe provides 7 servings

Ingredients

2 packages (4-serving size) sugar-free gelatin (any flavor)2 (0.13-oz.) envelopes unsweetened soft drink mix (such together Kool-Aid, any kind of flavor)¾ oz. (3 envelopes native a 1 oz box) unflavored gelatin1 cup boiling water

Instructions

1.Coat an 8-inch square baking dish with cooking spray.

2. In a tool bowl, integrate all ingredients till dissolved. Pour right into baking dish, cover, and also chill because that 2-3 hours, or until totally set.

3.Cut into ¼-inch strips to kind "worms." Cookie cutters have the right to be used to form other shapes.

Nutrition per Serving

Calories: 14Protein: 3.7 gTotal Fat: 0Total Carbohydrate: 0Fiber 0Sugar 0


Peanut Butter Cups

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Serving size 1 item - Recipe makes 10 servings

Ingredients

¼cup chopped peanutsOne (1 oz.) square unsweetened baking chocolate1 rod of butter OR ½cup the yogurt⅓ cup Splenda street substitute1 tablespoon that half-and-half4 tablespoons reduced-fat peanut butter

Instructions

1.Line 10 muffin cup with record liners. Sprinkle nuts evenly into muffin cups.

2. Usage a microwaveable bowl to warmth chocolate, butter (or yogurt) and also Splenda top top high for around one minute (or until melted). Carry out not boil. Stir in half-and-half & peanut butter.

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3. Division mixture evenly right into muffin cups. Freeze until firm. Save frozen until prepared to serve.

Nutrition per Serving

Calories: 156Protein: 3 gTotal Fat: 15 gSaturated Fat: 7.5 gTotal Carbohydrate: 4.5 gFiber 1 g