1. Dip a paper towel in a little margerine. Then, rub the towel all over the inside of the tin, but don’t leave on too much margerine
Step 2:
2. Break up the chocolate and put it into a saucepan with the syrup and margerine. Gently heat the pan on a low heat until everything has melted *Stir the mixture all the time
Step 3:
3. When the chocolate has melted, add the corn flakes to the pan. Stir them well, so that they are completely coated with chocolate
Step 4:
4. Spoon the mixture into the tin, then carefully smooth the top with the back of a spoon. Try not to crush the cornflakes too much
Step 5:
5. Put the crunch into a fridge for about 2 hours to harden. Then, very carefully cut it into eight pieces with a sharp knife *Lift out the pieces with a blunt knife
