Oh Yeah! Bar

Oh Yeah! Bar

By ISS Research Item ISS023
8 out of 10 | 1 Review(s)


Chose your flavor

12 bar(s)
Vanilla Toffee Fudge
In Stock
Serving Size: 1 Bar Servings Per Container: 12 Bars per Box Amount Per Serving: Calories 370 Calories From Fat 160, Total Fat 18g, Saturated Fat 8 g, Trans Fat 0 g, Polyunsaturated fat 2 g, Cholesterol 5 mg, Sodium 115 mg, Total Carbohydrate 30 g, Dietary Fiber 4 g, Sugars 10 g, Sugar Alcohol 13 g, Protein 27 g. Other Ingredients: Protein Blend [( Oh Yeah! Blend Consisting Of Whey Protein Isolate, Soy Protein Isolate, Milk Protein Isolate, Milk Protein Concentrate, Calcium Caseinate), Hydrolyzed Gelatin], White Coating (Maltitol, Fractionated Palm Kernel Oil, Milk Protein Isolate, non Fat Dry Milk, Soy Lecithin (An Emulsifier), Distilled Monoglycerides, Natural Flavor, Sucralose), Toffee Flavored Soy Nuts, (Soy Beans, Sugar, Natural Flavors, Sunflower Oil, Salt) Peanuts, Chocolate Caramel (Sugar, Corn Syrup, Cream, Cocoa (processed with Alkali), Fructose, Water, Palm Oil, Soy Lecithin, Salt, Natural Flavor (Glycerine, Cocoa Powder, fractionated Palm Kernel Oil, Soy Lecithin, Salt, Sucralose and Potassium Sorbate as a preservative. This products contains peanuts, milk, and soy and is produced in a facility that processes soy, milk, eggs, wheat and nuts.
ISS Research

Oh Yeah! Bar

Nutrition with a candy bar taste

Containing real peanuts, creamy caramel, and milk chocolate, the Oh Yeah! Bar provides 26 grams of protein in a bar that rivals other bars for sweetness and texture. The Oh Yeah! Bar also contains zero trans fats, 31 grams of carbs, and 19 grams of fat. (Flavors may vary)

Please note bars sent in summer months may arrive melted. To maintain optimal freshness and texture, keep these bars stored in a cool, dry place. If they were delivered to you during hot humid weather, allow them time to cool and harden before consuming them (a few hours in a refrigerator will restore texture).

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Customer Reviews 1 item(s)

Best tasting bar I've ever had. Was pleasantly surprised.
(Posted on 4/29/2013)

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