A composite confectionary comprising a fat-based portion bonded to a cooked sugar-based portion. The portions are bonded by placing a contact surface of the cooked sugar-based portion in contact with a contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface and the cooked sugar-based portion contact surface is sufficient to at least partially melt the contact surface of the fat-based portion.

 
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