Chocolate Crumb Squares Recipe

225 g/8 oz digestive biscuits (Graham crackers)
100 g/4 oz butter or margarine

25 g/1 oz/2 tbsp caster (superfine) sugar
15 ml/1 tbsp golden (light corn) syrup

45 ml/3 tbsp cocoa (unsweetened chocolate) powder
200 g/7 oz chocolate cake covering

Method:

Place the biscuits in a plastic bag and crush with a rolling pin. Melt the butter or margarine in a pan, then stir in the sugar and syrup. Remove from the heat and stir in the biscuit crumbs and cocoa. Turn into a greased and lined 18 cm/7 in square cake tin and press down evenly. Leave to cool, then chill in the fridge until set.
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the biscuit, marking into lines with a fork while setting. Cut into squares when firm.