No artificial flavors or colors. Great for Baking!
Corn Syrup, Sugar, Ground Roasted Peanuts, Hydrogenated Palm Kernel Oil, Cocoa, Molasses, and Less than 1% of Dairy Product Solids, Confectioner's Cork Flakes, Nonfat Milk, Salt, Soy Lecithin, Soybean Oil, Corn Starch, Natural Flavors, Monoglycerides, TBHQ Acid (to Preserve Freshness), Annatto Color.
Pan cookie variation: Preheat oven to 350 degrees F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until golden brown. Cool in pan on wire rack. For high altitude baking (3,500 to 6,000 feet): Increase flour to 3 2/3 cups. Add 2 Tbsp. Water with flour and decrease butter to 3/4 cup (1 1/2 sticks). Bake drop cookies for 11 to 12 minutes and pan cookie for 22 minutes. Makes 4 dozen bars.
Always refer to the actual package for the most accurate information