WHAT'S INSIDE

140 CALORIES
4.5 g SAT FAT
19 g Sugar
50 mg Sodium
SERVINGS
Serving Size 5 pieces
FATS
8% Total Fat 6g
23% Saturated Fat 4.5g
Cholesterol
1% Cholesterol 5mg
Sodium
2% Sodium 50mg
Proteins
Proteins 1g
CARBOHYDRATES
7% Total Carbohydrates 20g
0% Dietary Fiber 0g
Sugar 19g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
4% Calcium
0% Iron
MILK CHOCOLATE

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

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.).

CORN SYRUP

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

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.

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.

NONFAT MILK

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

CONTAINS 2% OR LESS OF: 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.

SALT

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

BAKING SODA

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

VANILLIN, ARTIFICIAL FLAVORMILK CHOCOLATE
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.).

CORN SYRUP

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

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.

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.

SKIM MILK

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

CONTAINS 2% OR LESS OF: 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.

SALT

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

BAKING SODA

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

VANILLIN, ARTIFICIAL FLAVOR

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