Chocolate Crackles, 1969.
Retro recipe aficionados outside Australia: Copha is refined coconut shortening, solid at most room temperatures. You can’t use Crisco etc to make these. I’m told that Palmin is similar to Copha and sold in European delis in the USA, and that sometimes solidified coconut oil can work if it’s not too warm weather. Maybe the cheap cooking (compound) chocolate that’s made with vegetable oil instead of cocoa butter could do as a substitute as well.