Half a croissant, on a plate, with a sign in front of it saying '50c'
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Candy bars, not made of cheese, that peel apart like string cheese

 High surface area, super fresh surface, entertaining to eat
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A lot of things with oil content and lamellar manufacturing could do this.
—beanangel, Mar 08 2020

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       Due to sugars action under cooking (fudge and toffee) I am guessing a liquorice-like extrusion or neading will be the crux of the process before light compression into a block. A faux string candy block rather than the sugars forming strings like cheese proteins.
—wjt, Mar 08 2020
   

       Taffy?
—RayfordSteele, Mar 08 2020
   


 

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