An edible product 10 comprises a plurality of adjacent extruded portions 12, 14 comprising chocolate, baked or unbaked cereal-based dough or batter (e.g. wafer or biscuit), or cheese. The adjacent portions 12, 14 are connected along their length by a frangible or brittle section 8, such as a V-shaped recess or groove. This may allow the product to be broken, snapped or split into individual portions. The portions may comprise a co-extrusion of different edible materials 16, 18, and may be hollow or filled. The product may be coated with a confectionery or savoury coating (46, fig 5). A non-extruded confectionery product (58, fig 10) may be located in the recess. A method of manufacturing the product comprises providing an extrusion die (48, fig 6) having a linear array of interconnected openings 52 and extruding the product portions through the die head.
