Salted Caramel Almond Chocolate Pearl Cookies - Indie Indie Bang! Bang!
Salted Caramel Almond Cookies - Indie Indie Bang! Bang!
Salted Caramel Almond Cookies - Indie Indie Bang! Bang!

Salted Caramel Almond Chocolate Pearl Cookies

Regular price
$2.99
Sale price
$2.99
Unit price
per 
Shipping calculated at checkout.

The beloved chocolate chip cookie reaches new heights with a heavenly combination of fine Belgian chocolate and luxurious artisan-crafted confections.

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER  (CREAM, NATURAL FLAVOR), SUGAR, BROWN SUGAR, COCOA BUTTER, ALMONDS, EGG YOLKS, CARAMEL (SKIM MILK, WHEY, SUGAR, BUTTER, ARTIFICIAL FLAVOR), BUTTER, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: COOKIE PIECES (WHEAT FLOUR, SUGAR, MALTED WHEAT, WHEAT STARCH, BAKING SODA, SALT, COCOA BUTTER, NATURAL FLAVOR), WATER, MILK, CHOCOLATE LIQUOR, SALT, ETHYL ALCOHOL, SEA SALT, SOY LECITHIN, CINNAMON, MALTODEXTRIN, NATURAL FLAVOR, SHELLAC, SODIUM SILICOALUMINATE, DEXTROSE, POTASSIUM IODIDE, BAKING SODA.

MADE ON EQUIPMENT THAT PROCESSES NUTS, TREE NUTS, SOY, EGGS.

CONTAINS: ALMONDS, EGGS, MILK, SOYBEANS, WHEAT.


Lark® Fine Foods is a women-owned specialty foods company
located in Essex, Massachusetts. Our award-winning
COOKIES FOR GROWN-UPS® and Savory Biscuits are made
using only the finest natural ingredients; they feature
innovative flavor profiles that especially appeal to mature
palates. Lark cookies and biscuits are highly flavorful, but not
overly sweet; indulgent, yet wholesome. They have sweet and
savory flavor profiles, such as burnt sugar combined with
fennel in a shortbread or salted almond brittle paired with
Valrhona Chocolate Pearls. Enjoy them in a variety of ways -
as a dessert with coffee or tea, an appetizer with wine and
cheese, or simply on their own as a deliciously different
snack. With an uncompromising commitment to quality, we
bake, pack and ship Lark products daily from our dedicated
boutique bakery in Essex.

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