COATING MADE OF COOKIE DOUGH, PRODUCTION OF A COATING MADE OF COOKIE DOUGH, CONFECTIONARY COATED WITH COOKIE DOUGH, AND PROCESS OF MAKING CONFECTIONARY COATED WITH COOKIE DOUGH

A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil softfractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 µm to about 200 µm, preferably about 90 µm to about 120 µm, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.