This is a no nonsense recipe and really delicious for a snack or teatime treat. Loose the icing to make it a healthy bar.
225g Stork margarine
10ml Baking powder
60g Stork margarine
500ml Icing sugar, sifted
60ml Cocoa, sifted
5ml Vanilla essence
Oven 180°. Grease a medium sized pyrex dish.
Melt the stork, sugar and syrup together in a saucepan over a low heat. Don’t boil.
Mix all the dry ingredients. Add the melted butter and syrup.
Combine the ingredients for the icing and pour over the cooled crunchie.
Cut into squares.