Twix · Desserts
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The bar format keeps the layering the tub can't. A stick version can put biscuit at the base, caramel above and a chocolate shell around the outside in the same order as the confectionery, where a tub can only scatter pieces through. That makes the biscuit harder to protect. In a tub the pieces can be coated individually; in a bar the biscuit layer sits directly against the ice cream, so it has to be formulated to resist water on its own. The shell has its own requirement. Chocolate on something frozen needs more cocoa butter than a wrapper coating does, because it has to stay stuck and stay brittle against ice.
