1. A method for the production of confectionery products, comprising the following successive steps: - obtaining a basic composition from: a sugar component with one or more sugar-containing ingredients, wherein the sugar content of said at least one sugar-containing ingredient is more than 50 wt.%； A protein component with one or more protein-containing ingredients, and the protein content in the specified at least one protein-containing ingredient is more than 50 wt.%； fat component with one or more fat-containing other ingredients, wherein the fat content of said at least one fat-containing ingredient is more than 60% by weight； aromatic additives with at least one aromatic ingredient； - forming cores from the main composition； - microwave vacuum drying of the cores； - applying at least one coating layer to the cores, in particular chocolate, capable of slowing down the absorption of moisture by the cores. 2. The method according to claim 1, characterized in that the cores are first coated with a first coating layer, in particular chocolate, and a second coating layer over the first coating layer, in particular shellac. The method according to claim 1, characterized in that the preparation of the main composition includes the following successive steps: - heating the sugar component； - cooling the sugar component； - adding a protein component to the sugar component to obtain a sugar / protein composition； - aerating the sugar / protein composition； - adding a fat component to the sugar / protein composition and its homogeneous distribution to obtain a fat / sugar / protein composition；1. Способ производства кондитерских изделий, включающий следующие последовательные стадии:- получения основной композиции из:сахарного компонента с одним или более сахаросодержащими ингредиентами, причем содержание сахара в указанном по меньшей мере одном сахаросодержащем ингредиенте составляет более 50 вес.%；белкового компонента с одним или более белоксодержащих ингредиентов, приче
