WHAT'S INSIDE

130 CALORIES
4.5 g SAT FAT
12 g Sugar
55 mg Sodium
SERVINGS
Serving Size 2 pieces
FATS
9% Total Fat 7g
21% Saturated Fat 4.5g
Cholesterol
0% Cholesterol 0mg
Sodium
2% Sodium 55mg
Proteins
Proteins 2g
CARBOHYDRATES
6% Total Carbohydrates 16g
0% Dietary Fiber 0g
Sugar 12g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
0% Iron
SUGAR

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.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

SHEA OIL

Oil that is obtained from shea-nuts which are seeds from the shea tree.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM KERNEL OIL

Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.

AND/OR SAFFLOWER OIL
SKIM MILK

Milk from which the fat has been removed. Also known as nonfat milk.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

FLOUR

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

FERROUS SULFATE

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

THIAMIN MONONITRATE

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

CONTAINS 2% OR LESS OF: COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

WHEY

The product remaining after milk has been curdled and strained.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

CHOCOLATE

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.

LECITHIN

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.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

NATURAL FLAVOR AND
ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

TOCOPHEROLS, TO MAINTAIN FRESHNESS
PGPR

An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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