Fun Facts around Halloween Candy

They speak ifBrach"s laid the end each item of liquid corn they sell yearly next come one another, they would circle the planet 4.25 times.Mary Janes were first manufactured in 1914 through the Charles N. Müller Company. The liquid was called after the owner"s aunt. They continue to finish up in trick-or-treat bags today.Tootsie rolls were added to soldiers" rations during people War II as result of their to trust in all weather conditions.

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Carbohydrate Counts for popular Candy

CandyCaloriesFat (g)Carbs (g)
Snickers, funny size80410.5
Snickers, mini431.64.4
3 Musketeers, funny 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, fun 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 size bag90510.5
Regular M&M"s, fun size bag733.310.6
York Peppermint Patty1402.531
York Peppermint Patty, mini50111
Tootsie Roll2304.6
Charms punch Pop60017
Jolly Rancher2305.6



Serving dimension is 4 pieces - Recipe makes 7 servings


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


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

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

3.Cut right into ¼-inch strips to type "worms." Cookie cutters can be supplied to kind other shapes.

Nutrition Facts per Serving

Calories: 14Protein: 3.7 gTotal Fat: 0 gTotal Carbohydrate: 0 gFiber 0 gSugar 0


Serving size is 1 piece -Recipe provides 10 servings


¼cup chopped peanutsOne (1 oz) square unsweetened baking chocolate1 stick of butter OR ½cup the yogurt⅓cup SPLENDA sugar substitute1 tablespoon of half-and-half4 tablespoons reduced-fat peanut butter


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

2. Usea microwaveable key to warm the chocolate, butter (or yogurt), and Splenda on high for about one minute (or till melted). Carry out not boil. Line in the half-and-half and the peanut butter.

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3.Divide the mixture evenly right into muffin cups. Freeze till firm. Store frozen until all set to serve.

Nutrition Facts per Serving

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