125g unsalted butter, chopped
½ cup caster sugar
2 tablespoons golden syrup
1 ¼ cups self-raising flour
1 cup quick oats
¼ cup malted milk powder
225g packet Milk Chocolate Melts
2 tablespoons vegetable oil
4 Malt’O’Milk biscuits, finely chopped
50g unsalted butter, chopped, at room temperature
2 tablespoons Top’n’Fill caramel
¾ cup icing sugar mixture
Line two large oven trays with baking paper.
Heat butter in a small saucepan over low heat for 7 minutes, or until melted and lightly browned. Pour into a large heatproof bowl.
Stir in sugar and syrup. (Mixture will look separated at this stage.) Cool for 5 minutes. Whisk in egg with a fork. Stir in flour, oats and milk powder.
Roll level tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Flatten slightly.
Cook in a moderate oven (180C) for about 8 minutes, or until golden. Remove. Stand on trays for 10 minutes. Transfer cookies to a wire rack to cool completely.
To make filling, beat butter and caramel in the small bowl with an electric mixer until pale and creamy. Beat in sugar, ¼ cup at a time. Continue beating until light and fluffy.
Working with two cookies at a time, sandwich together with about 2 heaped teaspoons of filling.
Place Chocolate Melts and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove from heat. Cool for 5 minutes.
Working with one sandwiched cookie at a time, half dip in chocolate allowing excess to drip away. Transfer to a tray lined with baking paper. Sprinkle biscuit crumbs over chocolate. Stand until set before serving.