Did you ever wonder how they got the caramel into the caramilk bar?
Heres a possible theory
"....When the bar is made, two molds are used (the whole procedure is automated and mechanized so that thousands of bars are made per hour). In the first mold, the actual shape of the bar, molten chocolate is poured to about the halfway-full point. Meanwhile, in another machine, a second mold is readied. This one is a similar shape but smaller... and in this one Caramilk is poured into individual spaces. Then the Caramilk pieces are frozen. Yes, frozen - thus creating small, hard, Caramilk "lozenges." These are dropped into the chocolate in the first mold (being frozen Caramilk, they float).
"Next the "bottom" of the bar is made by covering the whole thing with a second layer of chocolate, enough to fill the mold. When the chocolate has hardened (accelerated somewhat by the frozen Caramilk inside) the bar is popped out, wrapped, packaged, distributed, and sold..."
Did you ever wonder how they got the caramel into the caramilk bar?