the obtained flakes are subjected to conching and liquidized into a paste like condition then further oily materials such as cocoa butter and vegetable oil etc as well as lecithin are added and mixed by stirring to achieve the desired oily content and viscosity furthermore flavors etc may be added as necessary next thus obtained fatty or oily confectionery composition is baked in an oven etc baking is carried out at an internal air temperature of the oven of 160 250 u00b0 c more preferably 160 200 u00b0 c taking into account flavors after completion of the baking in order to bake the composition such that crispy texture is achieved to the core without generating burnt taste it is necessary to appropriately adjust the baking time in accordance with baking temperature in addition it is preferable that the thickness of the baked confectionery after baking is adjusted to 10 mm or less preferably less than 10 mm more preferably 1 8 mm and furthermore preferably 2 5 mm because texture of the baked confectionery becomes particularly suitable for the object of the present invention thus the baked confectionery of the present application can be obtained hereinafter the present invention is explained in detail with reference to examples however the present invention is not limited thereto a fatty or oily confectionery composition was prepared.