Ingredients (allergens in CAPS):
Caramel Vanilla Crunch Dessert Bar:
Milk chocolate (cocoa mass, cocoa butter, sugar, MILK powder, SOYA lecithin), white chocolate (cocoa butter, sugar, MILK powder, SOYA lecithin), cream (MILK), butter (MILK), glucose, invert sugar, sorbitol, vanilla bean paste (Vanilla Extract (Water, Ethanol & Vanilla Bean Extractives), Sugar, Thickener (Xanthan Gum) & Vanilla Seeds), feuilletine wafer (WHEAT flour, sugar, vegetable fat (rapeseed), MILK fat, salt), coloured cocoa butter (cocoa butter, E555), Milk Chocolate Contains: Cocoa Solids 40% minimum. White Chocolate Contains: Cocoa Solids 35% minimum.
Caramel Praline Dessert Bar:
Ingredients (allergens in CAPS): Milk chocolate (cocoa mass, cocoa butter, sugar, MILK powder, SOYA lecithin), cream (MILK), butter (MILK), HAZELNUTS, ALMONDS, sugar, glucose, salt, coloured cocoa butter (cocoa butter, E131, E555), Milk Chocolate Contains: Cocoa Solids 40% minimum.
Black Forest Dessert Bar:
Ingredients (allergens in CAPS): Dark chocolate (cocoa mass, cocoa butter, sugar, MILK powder, SOYA lecithin), white chocolate (cocoa butter, sugar, MILK powder, SOYA lecithin), cream (MILK), butter (MILK), black cherry puree, sugar, pectin, citric acid, glucose, invert sugar, sorbitol, vanilla bean paste (Vanilla Extract (Water, Ethanol & Vanilla Bean Extractives), Sugar, Thickener (Xanthan Gum) & Vanilla Seeds), salt, coloured cocoa butter (cocoa butter, E555, E172), Dark Chocolate Contains: Cocoa Solids 60% minimum. White Chocolate Contains: Cocoa Solids 35% minimum.
Lemon Tart Dessert Bar:
Ingredients (allergens in CAPS): White chocolate (cocoa butter, sugar, MILK powder, SOYA lecithin), lemon puree, sugar, pectin, citric acid, glucose, invert sugar, sorbitol, feuilletine wafer (WHEAT flour, sugar, vegetable fat (rapeseed), MILK fat, salt), vanilla bean paste (Vanilla Extract (Water, Ethanol & Vanilla Bean Extractives), Sugar, Thickener (Xanthan Gum) & Vanilla Seeds), salt, coloured cocoa butter (cocoa butter, E172, E104, E171). White Chocolate Contains: Cocoa Solids 35% minimum.