<p>Confectionery products such as chocolates and biscuits are widely consumed worldwide; however, the potential presence of hidden non-halal fats such as lard remains a significant concern for halal-observant consumers. This study employed gas chromatography with flame ionization detection (GC–FID) combined with principal component analysis (PCA) to detect porcine fatty acid biomarkers in imported chocolates and biscuits. Total fat content ranged from 11.5 to 32.5%, with palm kernel-based chocolates enriched in lauric (42–52%) and myristic acids (18–20%), while other chocolates were dominated by palmitic, stearic, and oleic acids. Biscuits contained high proportions of palmitic and oleic acids (&gt; 75%). PCA of the complete fatty acid dataset (PC1 = 46–49%, PC2 = 28–34%) clearly separated lard-adulterated samples, with PM-2 and PMO-2 clustering with the lard reference. Targeted PCA using porcine biomarkers palmitic-to-oleic acid ratio (C16:0/C18:1) and eicosadienoic acid (C20:2) confirmed this clustering. The method’s sensitivity was demonstrated by LOD and LOQ values of 0.96% and 2.80% for the C16:0/C18:1 ratio, and 0.017% and 0.039% for C20:2, respectively. Calibration using simulated lard–palm oil mixtures (0–15% w/w; five replicates per level) enabled quantitative estimation of lard at 12.58% and 11.49% in PM-2 and PMO-2. All biscuits clustered separately from lard, confirming authenticity. These findings demonstrate that the detection of porcine biomarkers using GC–FID combined with PCA provides a robust, sensitive, and quantitative approach for halal authentication of imported chocolates and biscuits, offering a practical platform for regulatory monitoring and consumer protection.</p>