Keep a big stash of the hard-to-find bar that’s been a favorite of chocolate and peanut butter fans for more than 75 years, or treat office mates to these classic, crunchy peanut butter and creamy milk chocolate delights!
The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
A sweetener made from corn starch. Also known as glucose syrup.
Oils that are derived from plants such as soybean, sunflower and safflower.
A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.
Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
The product remaining after milk has been curdled and strained.
The natural sugar present in milk, also known as milk sugar.
The fat that occurs naturally in milk. Also referred to as butter fat.
Milk from which the fat has been removed. Also known as skim milk.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.