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The Peeps Fun Bus is a harbinger of spring, cruising the U.S. to hand out the iconic chick- and bunny-shaped marshmallow treats.

Take a peek at some new Peeps

Published: Thursday, Mar. 13, 2014 - 12:37 pm
Last Modified: Friday, Mar. 14, 2014 - 8:47 am

Easter wouldn’t be the same without Peeps, those multicolored chicks that are the harbingers of spring. Appropriately, Peeps have made by the Just Born candy company in Bethlehem, Penn., since the early 1950s.

Look for new incarnations in stores now, with others to come. Like these: Party Cake Peeps that taste like, well, cake; chocolate-dipped marshmallow chicks and bunnies; chocolate-dipped mousse-flavored chicks and bunnies; a Peeps chick in a hollow milk-chocolate egg; individually wrapped dark-chocolate covered chicks; and Peepsters, described as “bite-size combinations of chocolate and marshmallow flavored creme.”

Meanwhile, try some Peeps trivia, compliments of Just Born.

More than 700 million Peeps are eaten at Easter.

Just Born makes enough Peeps in a year to circle the earth twice.

Yellow is America's best-selling color of Peeps chicks and bunnies.

Yellow and white Peeps chicks and bunnies were the first two colors, followed by pink, lavender, blue, green and orange.

If you took 8,000 Peeps bunnies and stood them in a straight vertical line, they would reach the top of the Sears Tower in Chicago.

Here’s a tip that’s not from Just Born: To get strange shapes or to make Peeps into an ingredient for s’mores, go here.

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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