PROBLEM TO BE SOLVED: To provide a composite confectionary which is a combination between a baked confectionary and a chocolate and in which the whitening of the baked confectionary portion and the bloom of the chocolate portion that occur over time, are suppressed.SOLUTION: Provided is a composite confectionary which is a combination between a baked confectionary in which a fat that satisfies the following (a), (b) and (c) conditions is used, and a chocolate of which fat in the chocolate satisfies the following (A) and (B) conditions. (a) CN40 to 46 content is 2 to 30 mass% (b) S2U and SU2 total (S2U+SU2) content is 45 to 85 mass% and (c) SU2 and S2U+SU2 mass ratio (SU2/(S2U+SU2)) is 0.50 or more. (A) SOS content is 40 to 90 mass% and (B) SU2 and U3 total (SU2+U3) content is 10 to 40 mass% .【課題】 本発明の目的は、焼菓子とチョコレートとを組み合わせた複合菓子において、経時的に発生する焼菓子部分の白色化やチョコレート部分のブルームが抑制された複合菓子を提供することである。【解決手段】 以下の(a)、(b)、(c)の条件を満たす油脂を使用した焼菓子と、チョコレート中の油脂が以下の(A)、(B)の条件を満たすチョコレートとを組み合わせた複合菓子。 (a)CN40~46含量が2~30質量% (b)S2UとSU2の合計(S2U+SU2)含量が45~85質量% (c)SU2とS2U+SU2の質量比(SU2/(S2U+SU2))が0.50以上 (A)SOSの含量が40~90質量% (B)SU2とU3の合計(SU2+U3)含量が10~40質量%【選択図】なし
