Ingredients

3/4 cup (170g) Stork baking margarine
1 cup (170g) semi-sweet or dark chocolate, chopped
1 cup (200g) sugar
1/2 cup (95g) light brown sugar
1/2 cup (40g) Dutch-process cocoa powder, spooned and levelled
3 large eggs, at room temperature
1 tsp vanilla extract
3/4 cup (90g) all-purpose flour, spooned and levelled
1/2 tsp fine sea salt
1 can caramel treat (about 380g)
4 bars peppermint crisp chocolate, chopped ( 4 x 49g bar)