All Products
259 products in collection
Smoked Bacon Chipotle Sea Salt Milk Chocolate
Chocolate Bars |
In stock
3 oz. Solid Milk Chocolate Bar with locally manufactured smoked bacon chipotle infused Sea Salt blended to perfection.
Happy Birthday Cake Batter Bar
Chocolate Bars |
In stock
3oz White cake batter bar with confetti sprinkles. Hand wrapped in a Spokandy Happy Birthday wrapper.
7oz Huckleberry Marshmallow Dip
In stock
Homemade marshmallow center flavored with huckleberry and coated in dark chocolate.
White Green White Mint Tub
Gift Basket |
In stock
One of our Best Sellers! These smooth & creamy mints start with white coating, colored softly in green pastels then flavored with pure peppermint oil. Perfect for weddings, baby showers, celebrations, the office or just a treat for yourself. (As...
Dark Chocolate Sea Salt Caramels
Riley's Duos |
In stock
1.3 oz You may not want to share these favorites. We have taken our 100 year old vanilla caramel recipe & drenched each piece in rich dark chocolate. Then we top this Spokandy favorite with sea salt. Oh My!...
Madagascar Vanilla Sea Salt Milk Chocolate
Chocolate Bars |
In stock
3 oz. Solid Milk Chocolate Bar with locally manufactured Madagascar vanilla infused Sea Salt blended to perfection.
Raspberry Chipotle Sea Salt Dark
Chocolate Bars |
In stock
3 oz. Solid Dark Chocolate Bar with locally manufactured Raspberry Chipotle infused Sea Salt blended to perfection.
Chocolate & Vanilla Dulce De Leche Caramel
Caramel & Fudge Cubes |
In stock
Our Chocolate & Vanilla Caramel cubes start with our original vanilla pan caramel recipe from our founder Terrence J. Riley in 1913. This recipe caramelizes the milk instead of caramelizing the sugar. This is the same way a caramel dulce is made. ...
Black Bear Claw, Dark Chocolate
Helen's Huckleberry |
In stock
2.75oz Caramel filled paw with dark chocolate coating & salted whole almonds for claws. A delicious combination!
Vanilla Caramel Cube
Caramel & Fudge Cubes |
In stock
Our original vanilla pan caramel recipe from our founder Terrence J. Riley in 1913. This recipe caramelizes the milk instead of caramelizing the sugar. This is the same way a caramel dulce is made. It takes about three times as...