WHAT'S INSIDE

190 CALORIES
4.5 g SAT FAT
12 g Sugar
230 mg Sodium
SERVINGS
Serving Size 1/3 cup
FATS
16% Total Fat 10g
21% Saturated Fat 4.5g
Cholesterol
2% Cholesterol 5mg
Sodium
10% Sodium 230mg
Proteins
Proteins 4g
CARBOHYDRATES
8% Total Carbohydrates 24g
6% Dietary Fiber 2g
Sugar 12g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
6% Calcium
10% Iron
MILK CHOCOLATE

A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.

CANE SUGAR

A common form of sugar derived from sugarcane, a type of plant that typically grows in the tropical and subtropical regions of the world.

MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

COCOA BUTTER

The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.

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.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

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.

NATURAL FLAVOR
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.

ALMONDS

Small, oval nuts that grow inside the fruit on the almond tree. Almonds can be eaten in many different ways, such as roasted and salted, and can even be ground into flour or churned into almond butter.

CONTAINS 2% OR LESS OF: VEGETABLE OIL

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

CORN OIL

Oil that is obtained from corn.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

COTTONSEED OIL

Oil that is obtained from the seeds of cotton plants.

SAFFLOWER OIL

Oil that is obtained from the seeds of the safflower plant.

AND/OR SOYBEAN OIL
SALT

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

CORN SYRUP

A sweetener made from corn starch. Also known as glucose syrup.

MALT

Germinated and dried cereal grains, such as barley, used to add flavor to foods and beverages.

YEAST

An ingredient used in the baking industry to help baked goods rise.

BAKING SODA

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

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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