£3.33
Indulge in the rich, crunchy delight of Prewett's Chocoful Gluten-Free Chocolate Bars – a delicious treat perfect for those with dietary restrictions and chocolate lovers alike. These bars offer a satisfying blend of creamy milk chocolate and a crunchy gluten-free biscuit base, making them a guilt-free pleasure.
- Gluten-free & Vegetarian: Enjoy this delicious treat without worry, suitable for various dietary needs.
- Crunchy Biscuit & Creamy Chocolate: Experience the perfect combination of textures and tastes.
- Conveniently Individually Wrapped: Perfect for sharing or enjoying on the go.
- Award-Winning Quality: Winner of Free From Food Awards 2017 - Gold.
- Satisfying Snack: A delicious and convenient treat for any occasion.
Description
xAllergy Advice
Free From: Gluten. May Contain: Nuts. Contains: Milk, Oats, Soya.
Life Style
Suitable for Vegetarians.
Net Content
100 Grams
Nutritional Values
| Nutrient | Per 100g | Per slice |
|---|---|---|
| Energy | 2104kJ/502kcal | 421kJ/100kcal |
| Fat | 24g | 4.8g |
| of which saturates | 12.7g | 2.5g |
| Carbohydrate | 63.2g | 12.6g |
| of which sugars | 46.1g | 9.2g |
| Protein | 7.3g | 1.5g |
| Salt | 0.6g | 0.1g |
Storage
Store in a cool dry place. Once opened store in an airtight container.
Product Information
Crunchy gluten-free biscuit coated in deliciously creamy milk chocolate
Regulated Product Name
Gluten-free biscuit coated in Milk chocolate
Storage Type
Ambient
Features
Individually wrapped. Free from food awards 2017 - gold. Crunchy biscuits coated in deliciously creamy milk chocolate. Gluten free. Suitable for vegetarians.
Ingredients
Milk Chocolate (55%) , Gluten-Free Oat Flour , Sugar , Vegetable Margarine [Palm Oil, Rapeseed Oil, Salt, Emulsifiers (Mono and Diglycerides of Fatty Acids), Citric Acid] , Rice Flour , Soya Flour , Partially Inverted Refiners Syrup , Raising Agent , Sodium Carbonates , Natural Flavouring , Salt , Belgian Milk Chocolate contains: Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Emulsifiers (Soya Lecithins), Flavouring .
