Product Details
The TAKE 5 Bar is five layers of sweet and salty goodness that doesn’t ask you to compromise. It’s crunchy pretzels, smooth peanut butter, salty peanuts and sweet caramel—all covered in a chocolaty coating. Grab this snack the next time you want to mix things up.
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Nutrition Information
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Nutrition FactsServings Per Container 6Serving size 1 packageAmount per servingCalories220% Daily Value*Total Fat 13g 16%Saturated Fat 9g 43%Trans Fat 0gCholesterol 0mg 0%Sodium 50mg 2%Total Carbohydrates 26g 9%Dietary Fiber 2g 7%Total Sugars 21gIncludes 19g Added Sugar 38%Protein 2gVitamin D 0.1mcg 0%Calcium 30.3mg 2%Iron 0.9mg 6%Potassium 110.1mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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- Corn Syrup
- Sugar
- Coconut
- Almonds
- Vegetable Oil (Palm Oil, Shea Oil, Sunflower Oil, Safflower Oil, Palm Kernel Oil)
- Chocolate
- Milk
- Contains 2% or Less of:
- Lactose
- Milk Fat
- Skim Milk
- Cocoa
- Whey
- Salt
- Lecithin
- PGPR
- Hydrolyzed Milk Protein
- Sodium Metabisulfite
- Vanillin
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Contains: Almonds, Coconut, Soy, Sulfites (>=10Ppm), Milk
Manufactured in a facility that also processes Peanuts
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OU-D
The Union of Orthodox Jewish Congregations of America (the Orthodox Union) is the sole and exclusive owner of the OU Kosher Logo certification mark, a federally and internationally registered trademark for kosher certification. The D in this product means Dairy and either contains dairy ingredients or has been processed on dairy equipment.
Gluten FreeGluten-free foods must contain less than 20 parts per million (ppm) gluten. Foods may be labeled “gluten-free” if they are inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.
