Preparing a roasted confectionery containing a solid state center material involves placing a first piece of base material with a solid-state composition having (wt.%) lipid (10 - 25) and carbohydrate (14 - 30) over a lower mold die； placing a solid state center material over a depressed portion of the first piece of base material； placing a second piece of base material over the solid state center material to form a molded structure； and roasting the molded structure. Preparing a roasted confectionery containing a solid state center material involves: (1) forming a first piece of base material having a solid-state composition having (wt.%) lipid (10 - 25) and carbohydrate (14 - 30) and having uniform thickness； (2) placing the first piece over a lower mold die with a lower mold cavity so that a center of the first piece is aligned to a center of the lower mold cavity； (3) depressing a center of the first piece of base material into the lower mold cavity with leaving a periphery of the first piece of base material positioned outside the lower mold cavity, so as to form a depressed portion at the center of the first piece； (4) placing a solid state center material over the depressed portion of the first piece； (5) placing a second piece of base material over the solid state center material so that the second piece of base material superimposes the first piece of base material. The second piece of base material has a solid-state composition comprising (wt.%) lipid (10 - 25) and carbohydrate (14 - 30) and has similar shape and size to the first piece of base material； (6) causing a upper mold die with an upper mold cavity to press down the second piece of base material toward the lower mold die, so as to adhere the first and second pieces of base material with each other to form an outer layer completely containing the solid state center material, thus forming a molded structure with a shape defined by the lower and upper mold cavities； (7) cutting peripheral portions
