Chocolate Easter eggs are even younger than the chocolate bunnies.  John Cadbury made the first French eating chocolate in 1842, but the first Cadbury Easter eggs didn’t arrive until 1875 and were a far cry from today’s Cadbury Crème egg. Now there are tons of different types of chocolate eggs:  solid, hollow, and with all kinds of fillings.

Here are the average calories in popular types of chocolate Easter eggs:

Hershey’s

• Cadbury Chocolate Crème Easter Egg, 1 egg (39g): 180 calories, 8g fat, 25g carbs
• Cadbury Crème Egg, original milk chocolate with soft fondant crème center, 1 egg (39g): 170 calories, 6g fat), 28g carbs
• Cadbury Mini Eggs, 1 package (1.4 ounces):  190 calories, 9g fat, 27g carbs
• Cadbury Mini Caramel Eggs, 4 pieces (1.3 ounces):  180 calories, 9g fat, 23g carbs
• Cadbury Mini Egg, 12 eggs (40g): 200 calories, 9g fat, 28g carbs
• Milk Chocolate (foil) Eggs, 7 pieces (1.4 ounces): 200 calories, 12g fat, 24g carbs
• Candy Coated Eggs, 8 pieces (1.3 ounces):  180 calories, 8g fat, 27g carbs

Dove

• Silky Smooth Milk Chocolate Eggs, 6 eggs:  240 calories, 14g fat, 26g carbs
• Foil Dark/Milk Chocolate Eggs, 6 eggs (1.5 ounces): 230 calories, 14g fat, 26g carbs

Reese’s

• Milk Chocolate and Peanut Butter Eggs, 5 pieces (38g): 190 calories, 12g fat, 21g carbs
• Reese’s Pastel Eggs, 12 pieces (1.4 ounces):  190 calories, 8g fat, 25g carbs
• Reese’s Giant Peanut Butter Egg (whole egg, 6 ounces):  880 calories, 52g fat, 100g carbs

M&M’s

• Milk Chocolate Speck-Tacular Eggs: 1/4 Cup (12 pieces): 210 calories, 10g fat, 29g carbs
• M&M’s Peanut Butter Eggs, ¼ cup:  220 calories, 13g fat, 23g carbs
• M&M’s Pretzel Eggs, ¼ cup:  180 calories, 6g fat, 28g carbs

Snickers

• Original Peanut Butter Egg (1.1 ounce):  160 calories, 10g fat, 18g carbs
• Snickers Mini Filled Egg (0.9 ounce): 130 calories, 6g fat, 17g carbs

Russell Stover

• Caramel Egg (1 ounce):  130 calories, 6g fat, 19g carbs
• Truffle Egg (1 ounce):  140 calories, 8g fat, 15g carbs

Whoppers

• Robin Eggs, 8 pieces (1.4 ounces): 180 calories, 5g fat, 3g carbs
• Mini Robin Eggs, 24 pieces (1.4 ounces):  190 calories, 5g fat, 35g carbs

Nestle

• Butterfinger Eggs, 5 pieces (1.5 ounces):  210 calories, 11g fat, 29g carbs
• Crunch Eggs, 5 pieces (1.3 ounces):  190 calories, 10g fat, 25g carbs

Here are the average calories in popular types of chocolate Easter bunnies:

• Solid Milk Chocolate Easter Bunny (2.5 ounces): 370 calories (average)
• Dove Solid Chocolate Easter Bunny, whole bunny (4.5 ounces):  675  calories
• Cadbury Solid Milk Chocolate Easter Bunny:  890 calories
• Lindt Dark/Milk Chocolate Bunny (1.4 ounces):  225 calories
• Sees Whole Bunny (4.5 ounces):  650 calories
• Reese’s Peanut Butter/Reester, whole bunny (5 ounces):  720 calories
• Russell Stover, whole bunny (4 ounces):  630 calories

To learn enough about Easter Candy to wow everyone, grab a copy of the ebook, Easter Candy Facts and Fun, available from Amazon.

The post Guess How Many Calories Are In Your Favorite Chocolate Bunnies and Eggs! appeared first on Eat Out Eat Well.

It’s pretty darn hard not to love those little nuggets of sweetness that come in multitudes of colors and flavors and get stuck in your teeth!

Americans eat 16 billion jellybeans at Easter – if they were lined up end to end they would circle the earth nearly three times.

Where Did Jellybeans Come From?

The gummy insides of jellybeans are thought to have originated from the centuries old treat, Turkish Delight. Jellybean outsides are just like the colored hard candy coating, developed in the late 17^th century, for the Jordan almond.

The modern jellybean became popular during the American Civil War when Boston’s William Schraft encouraged citizens to send candy to Union soldiers.  Jellybeans were the first bulk candy and they became one of the staples of the penny candy that was sold by weight in the early 1900s. Because of their egg shape, which can be taken as representing fertility and birth, they became popular as Easter candy around 1930.

Standard jellybeans come in fruit flavors but there are now a huge number of flavors like spiced, mint, tropical, popcorn, bubble gum, pepper, and cola.  They also come in a sugar free version (seems weird, but true – don’t you wonder how many chemicals are in those?).

Teenee Beanee jelly beans and Just Born jellybeans are Pareve & O/U; Jelly Bellies are certified OU Kosher.

Do You Eat Them By The Handful Or Pick and Choose?

Do you eat your jellybeans one at a time, or do you gobble them up by the handful?  What about colors and flavors – do you pick out your favorites or just eat them altogether?

• 70% of kids aged 6–11 say they prefer to eat Easter jellybeans one at a time
• 23% say they eat several at once
• Boys (29%) are more likely to eat a handful than girls (18%)
• Kids say their favorite Easter jellybean flavors are cherry (20%), strawberry (12%), grape (10%), lime (7%), and blueberry (6%)

What’s In The Hard Shelled Nugget Of Sweetness?

Jelly beans are primarily made of sugar and also usually contain gelatin (Jelly Bellies don’t), corn syrup, modified food starch, and less than 0.5% of citric acid, sodium citrate, artificial flavors, confectioners glaze, pectin, carnauba wax, white mineral oil, magnesium hydroxide, and artificial colors.

The traditional jellybean has flavor only in the shell. In 1976, the Jelly Belly (Goelitz) Candy Company introduced their gourmet jellybeans, Jelly Bellies, which  are smaller and softer than the traditional kind and are flavored both inside and outside. Jelly Belly makes about 50 different flavors of gourmet jellybeans.

Calories in jellybeans:

Even though they may give you Technicolor insides, jellybeans are fat free.  On average:

• 10 small jellybeans (11g) have 41 calories, no fat, no cholesterol, no protein, and 10.3 grams of carbs
• 10 large jellybeans (1 ounce or 28g) have 105 calories, no fat, no cholesterol, no protein, and 26.2g carbs
• 10 Jelly Bellies have 40 calories (4 calories a piece), or about 100 calories in a single serving (25 beans)

Jelly Bellies

• Jelly Bellies were invented in 1976 and were the first jellybeans to be sold in single flavors and a menu of flavor choices.
• It takes 7 to 21 days to make a single Jelly Belly jellybean.
• Very Cherry was the most popular Jelly Belly flavor for two decades until 1998, when Buttered Popcorn took over. Very Cherry moved back into the top spot by only 8 million beans in 2003.
• Jelly Bellies were the first jellybeans in outer space – they were sent on the space shuttle Challenger (1983) by President Reagan, a big jellybean fan.
• Jelly Bellies don’t contain gelatin and are suitable for vegetarians, but some strict vegans may have issues with the beeswax and shellac used to give them their final buff and polish.
• Jelly Belly jellybeans do not contain any wheat, rye, barley, or oats in the basic recipe. The modified food starch used to manufacture them is cornstarch and all ingredients are free of dairy.

If you want more fun facts about Easter Candy head on over to Amazon for Easter Candy Facts and Fun.  It’s a lot of fun info for just 99 cents.

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Every year, PEEPS are the subject of lots of design contests (you’d be amazed what you can make out of peeps) and scientific experiments (some claim them to be indestructible). Just Born, the parent company of PEEPS, claims to produce enough PEEPS in one year to circle the Earth twice. Their website even boasts a fan club and a section for recipes.

Millions of Peeps

• Each Easter season, Americans buy more than 700 million Marshmallow Peeps shaped like chicks, bunnies, and eggs, making them the most popular non-chocolate Easter candy.
• As many as 4.2 million Marshmallow Peeps, bunnies, and other shapes can be made each day.
• In 1953, it took 27 hours to create a Marshmallow Peep. Today it takes six minutes.
• Yellow Peeps are the most popular, followed by pink, lavender, blue, and white.
• Peeps seem to be almost indestructible and are famous for their two-year shelf life.  Scientists at Emory University claimed that Peeps eyes “wouldn’t dissolve in anything.”  They tried to dissolve Peeps with water, sulfuric acid, and sodium hydroxide.  No luck.

Do You Like Your PEEPS Soft Or Crunchy?

People have definite Peeps preferences. Some like them nice and soft, others like to leave them out in the air to age to perfection and acquire a little crunch on the outside.

They’ve been microwaved (careful, they expand and can really make a mess in your microwave), frozen, roasted, used to top hot chocolate, and added to recipes. Because their outer sugar coating tends to burn, they don’t toast well on sticks like regular marshmallows.

What’s In Them?

• Send a PEEP to a lab for analysis and you’ll find sugar, corn syrup, gelatin, less than 0.5% of the following ingredients: yellow #5 (tartrazine), potassium sorbate (a preservative), natural flavors, dye, and carnauba wax
• They’re gluten and nut free but are not Kosher
• You can get sugar free PEEPS that are made with Splenda
• Five little chicks (42g, one serving size) will set you back 140 calories, 0g fat, 1g protein, and 36g carbs

The newest issue of Eat Out Eat Well Magazine is now in the iTunes store — it’s ranked #2 in the Health, Mind, and Body iPad paid apps category!!! Get yours now.

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