WHAT'S INSIDE

220 CALORIES
8 g SAT FAT
19 g Sugar
35 mg Sodium
SERVINGS
Serving Size 1 Four piece Bar
FATS
18% Total Fat 12g
40% Saturated Fat 8g
Cholesterol
Cholesterol 0mg
Sodium
1% Sodium 35mg
Proteins
Proteins 2g
CARBOHYDRATES
9% Total Carbohydrates 27g
Dietary Fiber 0g
Sugar 19g
VITAMINS
0% Vitamin A
0% Vitamin C
MINERALS
6% Calcium
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.

WHEAT FLOUR

Flour made from types of wheat.

NONFAT MILK

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

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

LACTOSE

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

CONTAINS 2% OR LESS OF: 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.

SALT

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

YEAST

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

VANILLIN

An artificial ingredient obtained from plant-derived materials. Provides a vanilla flavor to foods.

BAKING SODA

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

TOCOPHEROLS

A family of compounds that act as antioxidants and can be added to foods to help preserve 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

PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

OU-D

RECIPES