Bro what’s up with this crunch bar ???

Ladies and gentleman, I present to you Food Science: a lesson in mild molecular shifts due to temperature and moisture extremes. Commonly on the surface of chocolate but not rare to be throughout. It doesn't necessarily indicate age. It indicates poor storage. When the air outside gets to warn and the humid, the air tight bag still has a shift in moisture content. Air tight isn't entirely water tight. Once the chocolate warms to a certain point (occasionally depending on recipe) fat molecules will rise to the surface of the individual compound forming your chocolate. This happens on a molecular level therfore you can't differentiate between the chocolate and the fat with your eyes. What you are seeing is the exact same chocolate, organized in a slightly different way, but in the same main structure. This one case, is probably age. To make it deep inside the bar, it would take quite a few extreme temperature shifts within its stated shelflife. Now we come to taste. Depending on the chocolate it might taste no different, or it might taste off, slightly bitter at the wrong time during chewing, that kind of thing. For a crunch bar, you could find oddly more airy puffed rice, or puffed rice that seems grittier. Again, completely safe to eat.