Chocolate Crunch

• golden syrup↗2 ounces
• margarine or 3 ounces butter↗3 ounces
• caster sugar↗2 ounces
• cocoa powder↗2 tablespoons
• crushed digestive biscuits8 ounces
• chocolate, for covering↗500 g

Step-by-step instructions

1. 1

   Melt syrup, margarine (or butter) and sugar in a saucepan.

2. 2

   Add cocoa powder and mix in well.

3. 3

   Remove from heat and stir in biscuits.

4. 4

   Press into a square or oblong tin and leave to chill in the fridge.

5. 5

   Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.

6. 6

   Leave for at least 4 hours in the fridge before cutting into squares.