Chocolate Crunchies

I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time.

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 200  g  digestive biscuits, crushed into uneven crumbs
• 100  g butter, plus extra for greasing
• 3  tablespoons golden syrup
• 2  tablespoons cocoa powder
• 50  g raisins
• 100  g dark chocolate

Directions

1. Butter a 18cm / 7in sandwich tin.
2. Melt the butter and syrup in a pan.
3. Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
4. Spoon into the tin and press down firmly.
5. Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
6. Chill for about half an hour.