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In South Africa, Cadbury sold a white chocolate version in a blue wrapper until recently. Like other chocolate brands, Crunchie brand ice cream bars and cheesecake are also sold in some countries. Such products contain nuggets of the honeycomb. In 2006 a "Crunchie Blast" variety of the product was launched, which featured "popping candy" inside ...
Crunch Mocha [8] is a discontinued candy bar made with mocha instead of milk chocolate. Crunch Crisp is a full size candy bar made with wafers and chocolate creme. Crunch Cereal is a chocolate breakfast cereal with crispy rice and wheat clusters. YoCrunch brand yogurt features Crunch mix-ins in both Strawberry and Vanilla yogurt flavors.
Crispy Crunch is a hard chocolate bar with a crispy peanut butter flake inside that is made by Cadbury in Canada. Harold Oswin, an employee of William Neilson , developed "Crispy Crunch" in 1930. [ 1 ]
Still, kindled by BHG pal, trend-setter, and self-proclaimed “texture person” Justine Doiron, as well as by viral crispy trends like the Dubai chocolate bar, crunchy elements are showing up in ...
1. Nestle Choco'Lite Bar. Introduced: 1972 Discontinued: Around 1982 Not to be confused or compared to Aero, Nestle's Choco'Lite was an aerated chocolate bar that was both flaky and crispy.
Neither the chocolate fudge cream inside a shortbread cookie nor versions with peanut butter or chocolate chip crusts survived. But the 1980s fave gets rumored returns and tantalizing dead links ...
Violet Crumble is an Australian chocolate bar.The bar is a crumbly honeycomb toffee centre coated in a layer of compound chocolate. [1] It was first made by Hoadley's Chocolates in South Melbourne around the year 1913; and is currently made in Adelaide, South Australia by Robern Menz [2] after a period of ownership by Nestlé.
A famous 1995 television commercial (directed by John Lloyd) [4] for the chocolate bar in the United Kingdom featured the comedian Harry Enfield, in which a salesman describes the Daim bar as "smooth on the outside, crunchy on the inside", while a customer says he prefers armadillos, which are "smooth on the inside, crunchy on the outside."