Next Day UK Delivery Available | Order By 3PM
★★★★★ Independent Reviews
Limited Edition | Autumn Chocolates

Gnaw Salted Caramel Peanut Chocolate Bar

Code: GN056
  • £2.99

Salted caramel peanut chocolate bar is a delicious combination of salted caramel flavour milk chocolate combined with crunchy, chopped peanuts. Heaven! Made with natural colours and flavours.

100g℮

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£3.95 – Standard Delivery (2-5 working days).

£5.95 - Next Working Day (place your order before 3pm Mon-Fri for next working day delivery). We are unable to deliver on Weekends or Bank Holidays. Exclusions apply, please see our delivery and returns page.

£6.95 - Saturday Delivery (place your order before 3pm Fri for delivery on Saturday). Exclusions apply, please see our delivery and returns page.

We ONLY dispatch orders Monday to Friday (excluding bank holidays).

Currently we only deliver within the UK, Isle of Man and Channel Islands

If you wish to return an item we can be contacted on 01768772234 or sales@friars.co.uk

Sugar, Cocoa Butter, Peanuts (10%), Whole Milk Powder, Skimmed Milk Powder, Cocoa Mass, Caramel Powder (Skimmed Milk Powder, Milk Proteins, Sugar, Butter (Milk)), Whey Powder, Lactose, Salt (1%), Emulsifier (Soya Lecithin), Flavouring (Natural Caramel, Natural Vanilla). Milk chocolate contains Cocoa Solids: 33% Minimum; Milk Solids: 18% Minimum.

Made in a factory that regularly uses tree Nuts and Peanuts.

This information acts as a guide only and due to the environment in which our products are packaged; traces of Wheat, Gluten, Egg, Peanuts and other Nuts may be present.

Allergen & Dietary Advice:

Suitable for Vegans

Suitable for Vegetarians

Contains Gluten

Contains Milk or Milk Derivatives

Contains Eggs or Egg Derivatives

Contains Peanuts

Contains Other Nuts

Contains Soya

Contains Sulphur Dioxide or Sulphites

Contains Mustard

Contains Celery

Contains Alcohol

Contains Artificial Colours

Contains Artificial Flavours

Review Summary - 5 out of 5 based on 1 rating.
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Only one word to describe this “delicious”

December 18, 2018 |

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