My take on the Caramilk mystery is the caramel is frozen into little drops, one per section is then dropped on one half of the bar form (top half) which has already had the chocolate poured and hardened, then the liquid chocolate lower half is poured on over top. Let it cool & harden, the caramel turns back into the viscous liquid we all know and love that slops down your shirt when you bite into each one. Also explains the seam down the sides.
What was your other question?
