# Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g ## Commerce action policy **Price:** £2.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/bahlsen-pick-up-milk-chocolate-biscuit-bars-multipack-5-pack-140g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/bahlsen-pick-up-milk-chocolate-biscuit-bars-multipack-5-pack-140g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Bahlsen **Price:** £2.80 GBP **GTIN:** 4017100284618 **Stock:** instock ## Summary Bahlsen Pick Up! Milk Chocolate Biscuit Bars is the bar built the other way round, a solid slab of milk chocolate held between two firm biscuits rather than a coating sprayed over the outside, picked into the Teas.co.uk selection as the chocolate bar that does not mark a lunchbox.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk and nuts (hazelnuts), and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Five individually wrapped bars, 140g in the box according to the published pack listing, which is 28g a bar. Because the chocolate is on the inside it does not weld itself to its wrapper in a warm bag, and because it is a slab rather than a film it arrives as its own layer. Do not dunk it: this one fails from the middle outwards.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Bahlsen Pick Up! Milk Chocolate Biscuit Bars is built the opposite way round from almost every other chocolate biscuit bar on a British shelf. Instead of a thin layer of chocolate sprayed over the outside, there is a solid slab of milk chocolate sitting between two biscuits, with the biscuit on the outside doing the holding. That single decision changes how the bar eats, how it travels and what it is good for, and it is the reason this one has a following that the coated bars do not. The published ingredient list also includes hazelnuts. Five bars in the box and 140g in total according to the published pack listing, which works out at 28g a bar. That is a heavier bar than most lunchbox biscuits and it eats heavier still, because the chocolate is a block rather than a film. One is a proper snack rather than a token. The Taste Profile Milk chocolate slab: ●●●●● (5/5) A solid centre rather than a coating, so it arrives as a distinct layer with its own texture instead of dissolving into the first bite. Biscuit shells: ●●●●○ (4/5) Firm, dry and only lightly sweet. They are structural, and they are also what keeps your fingers clean. Sweetness: ●●●●○ (4/5) High but not relentless, because the biscuit either side is plainer than a coated bar's would be and gives the palate somewhere to rest. Snap: ●●●●○ (4/5) Clean, and audible. Cold from the fridge it snaps properly; warm it bends and the chocolate goes soft inside its own shell. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack Bahlsen is a German biscuit house from Hanover, and the continental approach to a biscuit is visible in every part of this bar. British chocolate biscuits are overwhelmingly coated, a format that suits a soft, sweet, quickly melting chocolate and a light biscuit underneath. The German instinct is to treat the chocolate as an ingredient with its own presence and to build the biscuit around it. Put the two side by side and the difference is obvious before you taste anything: one is glossy and fragile, the other is plain-looking and solid. The practical consequence is the part worth knowing. A bar with the chocolate on the inside does not mark a lunchbox, does not weld itself to its wrapper on a warm afternoon and does not leave a print on a keyboard. The biscuit shells take the heat instead, and although warm chocolate inside a warm biscuit is not at its best, it is still a bar you can open and eat rather than one you have to peel. The ingredient panel, the nutrition table and the allergen statement are printed on the current UK pack. The tasting profile is our own editorial assessment against the current pack format and the brand's published description. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market. Individually wrapped bars waste less in a household that eats one at a time, because the four you have not opened are still sealed. In a household that opens three at once, the opposite is true. How Does Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g Compare to: Bahlsen Pick Up! Choco & Milk Chocolate Biscuit Bars Multipack, 5 Pack: the same construction with a cocoa biscuit instead of a plain one, so the biscuit stops being neutral and starts joining in. Darker overall and less of a contrast between the layers. Bahlsen Pick Up! Salted Caramel Biscuit Bars, 5 Pack: salt and caramel worked into the centre, which cuts the sweetness and makes it the more grown-up of the three. The one to pick if the plain milk version has ever seemed too straightforwardly sweet. Bahlsen Pick Up! Minis Milk Chocolate Biscuit Bars, 10 Pack: the same idea in smaller bars and twice as many wrappers. Better for a young child or a biscuit tin at work; worse if you wanted a snack that felt like one. Ideal Brewing Conditions This is a coffee biscuit before it is a tea biscuit, and the bar tells you so. A solid chocolate centre needs a drink with enough bitterness to cut it, and the plain dry biscuit either side suits roast better than it suits tannin. That said, a strong British mug works perfectly well. What does not work is a weak, milky, sweetened cup, which leaves the chocolate with nothing to push against and makes the whole thing cloying by the second bite. The Coffee Break Brew: A plain black coffee, not an espresso. You want volume as well as bitterness so the drink lasts the length of the bar. Why it works: Roast bitterness cuts a solid milk chocolate centre more cleanly than tea tannin does, and the dry biscuit shells suit coffee particularly well. Temperature: Let the coffee cool for a minute. Very hot liquid against a chocolate-centred bar softens the middle faster than you can eat it. Count: One. This is a substantial bar and a second one is a different decision. The Everyday Mug Brew: A standard black tea, one bag per 200ml at a full boil, three to four minutes. Medium to strong rather than pale. Milk: A little. The bar brings plenty of dairy sweetness of its own. Dunk: No. The biscuit will take a second or two, but the chocolate inside softens on contact and the bar loses its structure from the middle outwards. Sugar: None in the cup. There is enough in the bar for both. Serving Notes For Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g Water temperature: Full boil for tea. The bar is not fragile; it is the chocolate centre that dislikes heat, not the biscuit. Measure: One bag per 200ml and one bar per person. Five bars in the box, 28g each. Steep: Three to four minutes. A pale cup cannot cut a solid chocolate centre. Service: Milk sparingly, sugar not at all. Dunk: No. This is one of the few bars where the failure starts on the inside. Chilled: Half an hour in the fridge is the single best thing you can do to it. The snap sharpens and the sweetness drops back. Best with: A plain black coffee, a strong builder's mug, or a glass of cold milk. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk and nuts (hazelnuts), and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change. Count and weight: Five bars, 140g in the box, according to the published pack listing, which is 28g a bar. Storage: Cool, dry and out of the sun. The chocolate is protected by the biscuit, so a warm bar looks perfectly normal from the outside and is soft in the middle; chill it for half an hour and it comes back. Child Safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions How is it different from a coated bar?The chocolate is on the inside. A solid slab sits between two biscuits instead of a thin film sprayed over the outside, so it arrives as a distinct layer with its own texture rather than dissolving into the first bite. The biscuit does the holding. How many bars, and how big?Five bars, 140g in the box according to the published pack listing, which is 28g a bar. That is heavier than most lunchbox biscuits and it eats heavier still. Can I dunk it?No. The biscuit shells would take a second or two, but the chocolate centre softens on contact and the bar loses its structure from the middle outwards. This is one of the few biscuits where the failure starts on the inside. Does it survive a lunchbox?Better than almost anything else here. With the chocolate on the inside there is nothing on the outside to melt, so it does not mark the box, weld itself to its wrapper or leave a print on your fingers. Warm chocolate inside a warm biscuit is not at its best, but it is still openable. What should I drink with it?A plain black coffee first choice, and not an espresso, because you want volume as well as bitterness. Tea works too if the cup is strong. The mistake is a weak, milky, sweetened drink, which leaves the chocolate nothing to push against. Is it better cold?Noticeably. Half an hour in the fridge firms the centre so the bar snaps properly and drops the perceived sweetness. It is the cheapest improvement available to this bar. Who makes it?Bahlsen, a German biscuit house from Hanover. The continental instinct is to treat chocolate as an ingredient with its own presence rather than as a coating, and this bar is that instinct made physical. How sweet is it?High but not relentless. The biscuit either side is plainer and drier than a coated bar’s would be, which gives the palate somewhere to rest between mouthfuls of chocolate. Milk, choco or salted caramel?Milk is the plain original with the biggest contrast between biscuit and chocolate. Choco uses a cocoa biscuit so the shells join in. Salted caramel cuts the sweetness and is the most grown-up of the three. How should I store it?Cool, dry and out of the sun. Because the chocolate is hidden, a warm bar looks completely normal from the outside and is soft in the middle. Chilling brings it back, which is not true of a bloomed coated bar. Can I cook with them?Yes, and unusually well. Chopped into rough pieces they hold their shape through a traybake because the biscuit protects the chocolate, so you get distinct pockets rather than a smear. Fold them in at the very end. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk and nuts (hazelnuts), and it may contain egg. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: WHEAT flour, sugar, cocoa butter, cocoa mass, palm oil, whole MILK powder, glucose syrup, skimmed MILK powder, clarified BUTTER, salt, whey products (MILK), raising agents: sodium carbonates, diphosphates; emulsifier: lecithins; flavourings, ground HAZELNUTS, starch (WHEAT), acid: citric acid.Typical values per 100g, as publishedPer 100gEnergy504 kcalFat24gof which saturates14gCarbohydrate64gof which sugars38gFibre2.9gProtein6.6gSalt0.5gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsMilk chocolate slabthe centreA solid layer rather than a coating, with its own texture and its own moment in the bite. It is also the part that suffers in heat, hidden behind a biscuit that looks perfectly fine.Biscuit shellstwo, firmDry and only lightly sweet, doing structural work and giving the palate somewhere to rest. They are the reason the bar does not mark a lunchbox or a pair of hands.Count and weight5 bars, 140g28g a bar, worked out from the stated box weight and count. Heavier than most lunchbox biscuits, and it eats heavier still because the chocolate is a block.Individual wrappersone eachEach bar is sealed until it is opened, which is what makes the format work in a bag and what keeps the other four fresh.Pack: Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g; an outer box of five individually wrapped bars. Best before the date printed on the pack, and best kept cool, dry and out of the sun.The count and box weight are as given in the published pack listing, and the weight of a single bar is worked out from those two figures.Sourcing & blend. Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g comes from Bahlsen, a German biscuit house from Hanover, and the whole bar is an argument about where chocolate belongs. The British chocolate biscuit is overwhelmingly a coated one, a format that suits a soft sweet chocolate and a light biscuit underneath. The continental instinct is to treat the chocolate as an ingredient with its own presence and build the biscuit around it, which is what has happened here: a solid slab held between two firm, dry, lightly sweetened biscuits. Put a coated bar and this one side by side and the difference is visible before you taste anything. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g, and what is not:In: five individually wrapped biscuit bars, each a solid milk chocolate layer held between two plain biscuits.No cocoa origin or certification claim: we make none. The declaration is on the current UK pack.Not a coated bar: nothing melts on the outside, which is a description of the construction rather than a claim off the pack. ## Flavour Science The flavour of Bahlsen Pick Up! Milk Chocolate Biscuit Bars Multipack, 5 Pack 140g is built in three layers, and because the chocolate is held inside rather than sprayed outside, they arrive in an unusual order.The outer layer is biscuit, not chocolate, and that is the whole difference. Unwrap the bar and what you smell is baked wheat and a little butter, faint and dry, with the cocoa sitting behind it rather than in front. Nothing glossy, nothing that marks your fingers. A coated bar announces itself at the wrapper; this one waits. The first bite is also biscuit, firm and only lightly sweet, so the palate arrives at the chocolate having already been given a baseline to compare it with, which is why the centre tastes richer here than the same chocolate would taste as a coating.The flavour spike is the slab, and it behaves like a piece of chocolate rather than like a chocolate finish. Because it has thickness, it melts over a second or two rather than instantly, and the milk sweetness builds across that time instead of hitting at once. The contrast with the dry biscuit either side is the design: sweet against plain, soft against firm, and one framing the other. Sweetness overall lands high but not relentless, and the reason is structural rather than a matter of sugar content. There is somewhere in every mouthful that is not sweet.The base structure is the pair of biscuit shells, and they govern both the snap and the finish. Firm, dry and close-textured, they break cleanly and clear the mouth quickly, so the finish is shorter and cleaner than a coated bar leaves. They are also what makes the bar portable, because they take the heat that a coating could not. The snap is temperature-dependent in a way worth knowing: cold from the fridge the bar breaks with a proper crack, and warm it bends, the centre goes soft inside a shell that still looks perfectly normal from the outside.Getting it right in the cup. This is a coffee biscuit first. Brew a plain black coffee rather than an espresso, because you want volume as well as bitterness so the drink lasts the length of the bar, and let it cool for a minute before you start; very hot liquid softens a chocolate-centred bar faster than you can eat it. Roast bitterness cuts a solid milk chocolate layer more cleanly than tea tannin manages, and the dry biscuit suits coffee particularly well. Tea is a perfectly good second answer as long as the cup is strong: one bag per 200ml at a full boil for three to four minutes, a little milk, no sugar. The failure mode is a weak, milky, sweetened drink, which gives the chocolate nothing to push against and turns the bar cloying by the second bite. Do not dunk.How water and temperature change it. Temperature does everything here, and the interesting part is that it does it invisibly. In a coated bar you can see heat damage, because the surface blooms or smears. Here the chocolate is hidden, so a bar that has spent an afternoon in a warm bag looks exactly like a fresh one and is soft in the middle. The good news is that it recovers: half an hour in the fridge firms the centre again and the snap comes back, which is not true of a bloomed coated bar. That also makes chilling the cheapest improvement available to this format, because cold both firms the slab and suppresses perceived sweetness, so a fridge-cold bar tastes more like chocolate and less like sugar. On the drink side, hard water pulls more tannin out of a black tea in the same three to four minutes, which suits this bar rather than harming it, since the pairing wants contrast rather than softness. ## Recipe Ideas Bahlsen Pick Up! Milk Chocolate Biscuit Bars are wrapped, portioned and built around a solid chocolate centre, which decides what they are good for. Five builds below cover the coffee break the format was made for, a strong mug of tea, the fridge-cold version, packing one for a bag, and a traybake where the bars keep their shape instead of smearing. Recipes, born here first The Coffee Break How to make The Coffee Break with a Pick Up! Milk Chocolate bar. 5 min 1 serving Easy You'll need 1 bar 1 mug of plain black coffee One minute of patience Method Brew a plain black coffee rather than an espresso. You want volume as well as bitterness so the drink lasts the whole bar. Let it stand a minute. Very hot liquid softens a chocolate-centred bar faster than you can eat it. Bite through both biscuit shells at once rather than nibbling the edge, so the layers arrive together. Leave the sugar out of the coffee. The bar has it covered. What you'll end up with: The pairing the format was built for, with roast bitterness cutting a solid chocolate centre more cleanly than tea can. The Strong Mug How to make The Strong Mug with a Pick Up! Milk Chocolate bar. 5 min 1 serving Easy You'll need 1 bar 1 bag black tea 200ml water at a full boil A little milk Method Brew one bag in 200ml for three to four minutes. Medium to strong; a pale cup cannot cut the centre. Add a little milk and no sugar. Eat the bar beside the mug rather than in it. Dunking fails from the middle outwards here. Stop at one. This is a substantial bar and the second is a different decision. What you'll end up with: A tea break that holds up, provided the cup is strong enough to argue with the chocolate. The Fridge-Cold Bar How to make The Fridge-Cold Bar with a Pick Up! Milk Chocolate bar. 30 min 1 serving Easy You'll need 1 wrapped bar 30 minutes in the fridge Method Chill the bar in its wrapper for half an hour. Not the freezer, which makes the biscuit dull. Unwrap and listen for the snap. Cold, it breaks with a proper crack. Taste the difference: cold suppresses sweetness, so the chocolate reads richer and less sugary. Use the same trick on a bar that has gone soft in a warm bag. It genuinely comes back. What you'll end up with: The cheapest improvement available to this bar, and the fix for one that has had a hot afternoon. Packing One For A Bag How to pack a Pick Up! Milk Chocolate bar for a lunchbox or a bag. 1 min 1 serving Easy You'll need 1 wrapped bar A lunchbox or a bag An ice block in hot weather, optional Method Drop it in as it is. With the chocolate inside there is nothing on the outside to mark the box. Lay it flat rather than upright so the bar does not bend across the middle. Add an ice block in hot weather if you can, because the damage here is invisible from the outside. Check nothing heavy is sitting on it. The biscuit protects the chocolate, but it still breaks. What you'll end up with: The one chocolate bar in this range you can pack without a plan, and the reason the format exists. Chopped Through A Traybake How to bake with Pick Up! Milk Chocolate bars. 40 min 12 servings Medium You'll need 3 bars, roughly chopped Your usual brownie or blondie batter A lined tin Method Chop the bars into rough pieces rather than small ones. Large pieces survive the oven. Fold them in at the very end, after the flour, and stir as little as possible. Bake as usual and let the tray cool completely before cutting. Look at the cut edge: distinct pockets of chocolate and biscuit rather than a smear, because the biscuit shells protect the chocolate on the way through. What you'll end up with: A traybake with visible pieces in it, which is what a plain chocolate chunk cannot give you. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._