China: Mango Pudding, Switzerland: Cheesecake, France: Strawberry Mille-feuille, Italy: Tiramisu, America: Apple Pie
Thanks again, guys
A topping that I see a lot at frozen yogurt shops are crushed Heath bars. I also see this as a flavor for ice cream. A Heath bar is basically a chocolate covered toffee bar. Most of the time, the toffee found in a candy bar is crushed bits of toffee. What separates those bars from the Heath and Skor bars is that the latter bars contain whole bars of toffee. I'm not sure why toffee isn't used more often in a large bar form as opposed to chopped up bits. That's why I decided to try these bars and I also wanted to see if there was a difference between the two.
Well, overall they both pretty much tasted the same. I don't know why there aren't bits of Skor bar in ice cream or on top of my frozen yogurt, so I can only assume that Heath has a monopoly over the dessert industry. Why aren't toffee bars more mainstream? I guess it's because, like peanut brittle, they're not really teeth friendly. If you bite into one, it's quite hard and there's a lot of rattling going on. I enjoy the toffee flavor, but I wouldn't consider getting these over a Symphony bar which has bits of toffee. They're also a bit thin compared to other candy bars. Toffee lovers probably already stock up on these, so if you're curious, you should give these a try and see if you like them.
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