The present invention provides a composite fatty confectionery comprising a porous food material impregnated with a fatty confectionery dough, said fatty confectionery dough containing nonfat milk solids and having a water content of 1 wt% or greater, wherein the fatty confectionery dough contains one or more kinds of sucrose fatty acid ester(s) selected from the group consisting of sucrose erucic acid ester and sucrose stearic acid ester that has an HLB value of 9-11. In the composite fatty confectionery, the porous food material is sufficiently impregnated with the fatty confectionery dough.本發明係提供使多孔質食材浸漬於含有無脂乳固形物，而且水份為1重量%以上之油性點心材料之複合油性點心，前述油性點心材料中含有選自蔗糖芥酸酯及HLB值為9~11之蔗糖硬脂酸酯所成群之1種以上之蔗糖脂肪酸酯之複合油性點心。相關的複合油性點心係多孔質食材充份地浸漬於油性點心材料。
