Preheat the oven to 180 degrees C.
Place the chopped Dairy Milk bars in a large glass bowl. Place the bowl over a pot of simmering water. Stir continuously until the chocolate has completely melted.
Using an electric mixer, combine butter and both sugars until creamed. Add the egg, cooled melted chocolate and vanilla essence and mix until just combined.
Separately in a large bowl, mix flour, baking soda and almonds.
Combine the wet and dry ingredients until fully incorporated.
Cover and refrigerate the dough for 1 hour.
Butter a baking tray and use 2 heaped tbsp of batter to make each cookie, leaving place for the cookie to spread.
Place the Silk Roast Almond squares on the cookies before baking for 12–14 minutes at 180 degrees C, until the edges are crisp. Allow to cool.