WHAT'S INSIDE

160 CALORIES
4.5 g SAT FAT
17 g Sugar
80 mg Sodium
SERVINGS
Serving Size 9 pieces
FATS
12% Total Fat 10g
22% Saturated Fat 4.5g
Cholesterol
1% Cholesterol 5mg
Sodium
4% Sodium 80mg
Proteins
Proteins 3g
CARBOHYDRATES
Total Carbohydrates
4% Dietary Fiber 1g
Sugar 17g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
2% Calcium
4% Iron
MILK CHOCOLATE

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

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.

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.).

DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

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.

CONTAINS 2% OR LESS OF: PARTIALLY HYDROGENATED VEGETABLE OIL
SALT

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

PGPR, EMULSIFIER
TBHQ, PRESERVATIVEMILK CHOCOLATE
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.

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.).

DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

CONTAINS 2% OR LESS OF: 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.

HYDROGENATED VEGETABLE OIL

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

SALT

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

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.

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

TBHQ AND CITRIC ACID, TO MAINTAIN FRESHNESS

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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RECIPES