Ingredients: wheat flour from France (gluten), demerara sugar, coated milk chocolate sweets (65%) (sugar, cocoa butter, skimmed milk powder, cocoa paste, filtered whey powder, wheat flour, anhydrous milk fat, pastry butter, starch, emulsifier (sunflower lecithin), fruit and plant concentrate (safflower, radish, black carrot, lemon, hibiscus), spirulina concentrate, coating agent (carnauba wax, beeswax), vanilla natural flavor, inverted cane sugar.
Add: 130 g of melted butter, 2 eggs. Preheat oven to 200°C (390°F). Pour the mix into a large bowl. In another bowl, batter the melted butter and the eggs. Pour the mixture into the large bowl. Stir until the dough is consistent. Place the dough on a baking sheet and form the giant cookie. Bake for 10 minutes at 200°C (390°F). Keeping an eye on the cooking. Cool on a wire rack.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfites, soy.