A method of producing a confectionary product includes providing a chewy material and a candy material. The candy material includes a sweetener and is at least in part amorphous. The water activity of the chewy material is greater than the water activity of the candy material. The chewy material and the candy material are disposed adjacent to each other. Nucleating sites are created in the candy material. Water is allowed to migrate from the chewy material to the candy material. The amorphous candy material is allowed to crystallize at least in part.

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