Yes!

It wouldn't be as bad if they didn't use tons of palm oil, which is bad in principle anyway. And btw, if you melt down regular chocolate at any point for cooking purposes, you'll quickly get a hang of what the difference between cheap chocolate and the more expensive stuff is, namely the amount of oil they put in it.

Oddly enough, the restaurant I used to work at had Nutella as an ingredient for a dessert item. However, I haven't had Nutella by itself for years.

Peanut butter is something I eat more often. The most I had at one time is about an 1/8 of a jar with bread, crackers, or whatever I can spread it on. A whole jar would be crazy, especially now that my teenage years are gone.