125g
butter, softened
1/4
cup brown sugar
1/2
teaspoon vanilla extract
1
egg
1
1/2 cups plain flour
1/4
cup cocoa powder
1/3
cup caramel Top ‘n’ Fill
100g
dark chocolate, chopped
Line
2 large baking trays with baking paper. Using an electric mixer, beat butter,
sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until
combined (mixture may curdle). Sift flour and cocoa powder over butter mixture.
Stir to combine. Remove 1/4 of the dough. Shape both portions of dough into a
disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
Using
large portion of dough, shape level tablespoons of mixture into 2cm x 4cm bar
shapes. Place on prepared trays, leaving room for spreading. Using the end of a
wooden spoon, make a 1cm x 3cm indentation in the centre of each rectangle.
Fill each indent with 1 teaspoon caramel.
Preheat
oven to 180°C/160°C fan-forced. Roll remaining dough between 2 sheets of baking
paper until 5mm thick. Using a small sharp knife, cut into 3cm x 5cm rectangles.
Re-roll scraps and repeat to make 15 rectangles. Place 1 rectangle on top of
each caramel-filled bar. Press lightly to seal. Freeze for 15 minutes. Bake for
8 to 10 minutes. Stand on trays for 10 minutes. Transfer to a wire rack to cool
completely.
Place dark chocolate
in a heatproof, microwave-safe bowl. Microwave on MEDIUM (50%) for 1 to 2
minutes, stirring every 30 seconds with a metal spoon, or until melted and
smooth. Dip top side of 1 bar into chocolate. Gently shake off excess. Place
bar, chocolate-side up, on a wire rack set over a baking tray lined with baking
paper. Set aside for 30 minutes or until set. Serve.