4 oz (or 125g or one stick) butter or margarine
1 tablespoon sugar (note that US tablespoons are 20% smaller than the UK so if you are in N America, use more for this and other tablespoon measures below)
2 tablespoons drinking chocolate
1 tablespoon golden syrup
2 tablespoons Raisins or dried Cranberries
8oz (250g) Rich Tea or Digestive biscuits (crackers/cookies in US)
6oz (170g) good quality milk or white chocolate
Melt the butter and sugar with the syrup in a large pan. Add the raisins/cranberries and drinking chocolate and bring to the boil. Allow to bubble gently for two to three minutes to thicken a little.
Crush the biscuits (crackers) with a rolling pin (putting them in a plastic bag beforehand cuts down on the mess). Don't leave the biscuit pieces too large, however, or the finished slab will tend to break up when cut. Mix the crumbs well into the melted mixture, coating thoroughly. Press into a lined 8 inch by 11 inch (28cm by 20cm) shallow Swiss roll tin and level out, pushing down the mixture well.
Melt the chocolate carefully (avoiding getting it boiling) and spread over the top. Leave to set in a cool place then cut into 15 or 24 pieces with a sharp knife. You can cut it into squares, rectangles or into triangles.