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When was Butterfinger created?
Butterfinger was created in 1923.
What is the fiber in a butterfinger?
"Freshly roasted peanuts are chopped, and made into a creamy peanut butter that is blended with a sugar candy. This unique substance is kneaded, rolled, cut and covered in a chocolatey coating. Break out of the ordinary... and into a BUTTERFINGER!" Taken from the Nestle website.
What is the mailing address to Butterfinger's corporate office?
what is the mailing address for butterfinger
Who invented the butterfinger?
the butterfinger candy was invented by the curtiss candy company in Chicago
When did Butterfinger - Canadian band - end?
Butterfinger - Canadian band - ended in 2004.
When was Butterfinger - Canadian band - created?
Butterfinger - Canadian band - was created in 2001.
Candy named after can't hold on to anything?
The candy bar that can't hold on to anything is Butterfinger!
What is the cholesterol in butterfinger CANDY BAR?
There is no cholesterol in a Butterfinger candy bar. There is lots of fat and carbohydrates.
What is the ingredients and health information found on the back of an butterfinger wrapper?
A Butterfinger wrapper lists ingredients such as milk chocolate (sugar, cocoa butter, chocolate, skim milk, lactose, milkfat, and lecithin), corn syrup, sugar, partially hydrogenated palm oil, and peanut butter. It is important to note that Butterfinger bars contain allergens like peanuts and dairy. Nutritionally, a standard serving typically includes calories, fat, sugars, and protein, but specific values can vary based on serving size. Always refer to the latest wrapper for the most accurate information.
Where was the first butterfinger made?
The first butterfinger candy bar was made in Illinois. It was created by a candy company in 1923.
What candy bar use Bart Simpson as its Pitchman in the 1990s?
Butterfinger, followed by the now discontinued Butterfinger BBs.
Are there compounds in candy?
Yes, candy typically contains a variety of compounds such as sugar, flavorings, colorants, and preservatives. These compounds contribute to the taste, texture, and appearance of the candy.
