Fat-based confectionery composition

A fat-based confectionery composition comprising a crystalline oligosaccharide. The crystalline oligosaccharide suitably has a melting point of at least 60°C. The crystalline oligosaccharide in the fat-based confectionery composition replaces at least a part of the added sugar content compared to a reference fat-based confectionery composition and therefore reduces the total sugars compared to said reference composition. The fat-based confectionery composition may therefore be considered a reduced sugar confectionery product. The fat-based confectionery composition may have a similar taste and texture to the reference composition, in particular a similar viscosity and mouthfeel to a reference "full sugar" composition. The fat-based confectionery composition may be used to reduce the calorie intake, especially the intake of sugars, in consumers and may therefore provide a health benefit to said consumers. A method for producing the fat-based confectionery composition is also provided.