• Line the base of a 20cm (8 inch) square cake pan with margarine and baking paper.
• Melt the butter and syrup in a large saucepan over a low heat; keep your eye on it, you don’t want the mixture to get too hot.
• Remove from the heat and stir in the cocoa powder. Add the Jordans Cereal, breaking down any large clusters with a wooden spoon. Give it a good stir to make sure that all the cereal is coated. Add raisins. Tip the mixture into the prepared pan and level the surface.
• Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water. Once all lovely and melted, pour over the base and spread out evenly. Chill for about an hour (not you, the recipe, but you can also chill), until set. To serve, cut into squares and prepare for utter scrumminess.
  
  

RECIPE TIPS:
This raisin chocolate crunchie recipe is fab for packed lunches and picnics – though be sure to keep it cool with an ice pack, to prevent the chocolate from melting. When cutting into squares, warm the knife in hot water to make slicing easier – and neater!