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Candy IndustryCandy ProductsCandy IngredientsNew Candy ProductsChocolate ProductsChocolate Ingredients

R.M. Palmer Easter items

R.M. Palmer, Reading, Pa.

By Alyse Thompson-Richards
RM Palmer Easter items
March 29, 2018
R.M. Palmer Easter items
R.M. Palmer, Reading, Pa.
(610) 372-8971
 
Description: R.M. Palmer has introduced several new hollow bunnies and confections for Easter 2018. With a reputation as the leader in seasonal hollow chocolate, the company continues to provide innovative chocolate novelties for all consumers and retail channels with their new Easter lineup, which includes:
  • Selfie Bunnies: 10-oz. hollow milk chocolate bunnies are ready for their “selfie” photos. Cutout props on-pack help capture the perfect selfie. S.R.P.: $6
  • Nibbles: This 8-oz. hollow milk chocolate bunny proudly holds an enormous chocolate carrot. S.R.P.: $5
  • Flopsy: A 14-oz., floppy-eared milk chocolate hollow bunny that no one can resist. S.R.P.: $8
  • Lil’ Flopsy: The proud little sibling to Flopsy, this 5-oz. Double Crisp bunny is chocolatey smooth and crisp n’ crunchy! S.R.P.: $1 
  • Caramel Big Bunny Bites: A 4-pack of delicious chocolatey eggs with soft caramel centers adds a new flavor option to the existing flavors of Peanut Butter and Smooth & Creamy Big Bunny Bites. Each egg is 1 oz. S.R.P.: $1 per 4-pack.
  • Eggword’s Eggs: A 32-oz. bag of assorted smooth and creamy eggs wrapped in foil with bright festive letters. They’re available in 32-oz. lay-down or stand up gusset bags containing 94 letters.
Ingredients: N/A
 
S.R.P. (Eggword’s Eggs): $7
KEYWORDS: chocolate easter candy R.M. Palmer

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Alyse thompson 200px
Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served as managing editor of Cannabis Products magazine since March 2019, and is currently the editor-in-chief of Food Engineeering magazine. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.

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