Raisin chocolate crunchies
These small chocolate bites are great after work or after school snacks. Just cook up a batch and keep them in the fridge
Recipe courtesy of www.jordanscereals.co.uk
Method
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Step 1
Line the base of a 20cm square cake tin with baking paper.
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Step 2
Melt the butter and syrup in a large saucepan over a low heat. Take care that the mixture doesn’t get too hot.
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Step 3
Remove from the heat and stir in the cocoa powder. Add the Jordan’s Country Crisp, breaking down any large clusters with a wooden spoon, stirring well to make sure that all the cereal is coated. Tip the mixture into the prepared tin and level the surface.
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Step 4
Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water. Pour over the base and spread out evenly. Chill for about an hour, until set. Serve, cut into squares.
