Chocolate Crunch - cooking recipe

Ingredients

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

Preparation

Melt syrup, margarine (or butter) and sugar in a saucepan.
Add cocoa powder and mix in well.
Remove from heat and stir in biscuits.
Press into a square or oblong tin and leave to chill in the fridge.
Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.
Leave for at least 4 hours in the fridge before cutting into squares.