Producing confectionery product, comprises: (a) preparing a base mass made of a sugar component comprising at least one sugar-containing component, a protein comprising at least one protein-containing components, a fat component with at least one fat-containing components, where fat content of at least one fat-containing component is greater than 60 wt.%, and a flavor additive comprising at least one flavor forming component； (b) molding core body made from the matrix； (c) drying core body by microwave vacuum； and (d) coating core body with at least one coating layer, preferably chocolate. Producing confectionery product, comprises: (a) preparing a base mass made of a sugar component comprising at least one sugar-containing component, where the sugar content of at least one sugar-containing component is greater than 50 wt.%, a protein comprising at least one protein-containing components, where the protein content of at least one proteinaceous component is greater than 50 wt.%, a fat component with at least one fat-containing components, where the fat content of at least one fat-containing component is greater than 60 wt.%, and a flavor additive comprising at least one flavor forming component； (b) molding core body made from the matrix； (c) drying the core body by microwave vacuum； and (d) coating the core body with at least one coating layer, preferably chocolate, which is suitable to inhibit moisture absorption by the core body. An independent claim is also included for the confectionery product comprising a popped core body by the microwave-vacuum drying, which is made of the base mass comprising the sugar component with at least one sugar-containing component.
