Line the base of a 20cm square cake tin with baking paper.
Melt the butter and syrup in a large saucepan over a low heat. Take care that the mixture doesn’t get too hot.
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.
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.