The invention relates to a process for producing confectionery products, which comprises the following successive steps: production of a base composition of a sugar component with one or more sugar-containing constituents, the sugar content of at least one sugar-containing constituent being more than 50% by weight, a protein component with one or more protein-containing constituents, the protein content of at least one protein-containing constituent being more than 0% by weight, a fat component with one or more fatty constituents, the fat content of at least one fatty constituent being more than 60% by weight, and a flavoring additive with at least one flavoring constituent； shaping of core bodies from the base composition； microwave vacuum drying of the core bodies； coating of the core bodies with at least one coating layer, especially chocolate, which is suitable for inhibiting absorption of moisture by the core bodies.
