Raisin Chocolate Crunchies

Raisin Chocolate CrunchiesPreparation: 20 minutes, plus chilling
Makes: 16 squares
Suitable for freezing
Suitable for vegetarians


350g (12oz) Jordans Country Crisp with Flame Raisins
125g (5oz) butter
4 tablespoons golden syrup
2 tablespoons cocoa powder
300g (10oz) plain chocolate, broken into pieces


1 Line the base of a 20cm (8 inch) square cake tin with baking paper

2 Melt the butter and syrup in a large saucepan over a low heat. Take care that the mixture doesn’t get too hot

3 Remove from the heat and stir in the cocoa powder. Add the Jordans 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

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

Cook’s tips:

• This flame raisin chocolate crunchie recipe is Ideal for packed lunches and picnics – though be sure to keep it cool with an ice pack, to prevent the chocolate from melting
• To measure syrup, warm a metal cook’s measuring spoon in hot water or in a gas flame, so that the syrup slides out easily
• When cutting into squares, warm the knife in hot water to make slicing easier – and neater!


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