Multilayer edible products comprising a center and a barrier layer

A multilayer edible product comprising:

• a center;
• a barrier layer directly encompassing at least a portion of the center, the barrier layer formed from a homogenous, doughy, extruded mixture, the barrier layer comprising:
• sugar;
• a hydrophilic powder;
• and
• a source of fat,
• wherein the hydrophilic powder and the source of fat are distinct components;
• and
• an outer layer directly encompassing the barrier layer and indirectly encompassing the center,
• wherein:
• the center has at least one of:
• a fat content that is either greater than or less than a fat content of the outer layer, or
• a water activity that is either greater than or less than a water activity of the outer layer, and
• wherein a composition of the barrier layer is different than a composition of the center and a composition of the outer layer;
• the center comprises:
• greater than or equal to 53.0 wt % pulverized nuts;
• greater than or equal to 10.0 wt % hydrophilic powder;
• greater than or equal to 0.0 wt % low-melting temperature fat;
• and
• greater than or equal to 5.0 wt % high-melting temperature fat, wherein the center has a viscosity less than or equal to 1000 Pa·s at temperatures less than or equal to 50° C.;
• and
• the barrier layer comprises:
• from greater than or equal to 55.0 wt % to less than or equal to 70.0 wt % hydrophilic powder;
• from greater than or equal to 5.0 wt % to less than or equal to 15.0 wt % of the fat source;
• from greater than or equal to 5.0 wt % to less than or equal to 15.0 wt % water;
• and
• from greater than or equal to 25.0 wt % to less than or equal to 40.0 wt % of one or more additional components selected from the group consisting of a sweetener, natural or artificial flavor, colorant, and mixtures thereof.