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Chocolate cracknel
200grm golden syrup
75grms dried milk powder
75grm puffed wheat
25grms cocoa
120grms butter or margarine
1.Melt the butter/margarine and golden syrup together in a large pan, remove from heat.
2.Sieve together the cocoa and dried milk powder.
3.Whisk the milk and cocoa into the saucepan containing the butter and syrup.
4. Once mixed thoroughly return to the heat and cook gently for 20 mins, stirring often to prevent the mixture from catching on the bottom of the pan.
5. Place the puffed wheat in a large bowl and add the chocolate coating.Stir until all the puffed wheat is sticky and chocolaty.Press into a tin,cut into squares and leave to set.
or
Chocolate concrete
250 grms plain flour
125 grms caster sugar
125 grms butter or margarine
60 grms cocoa
water
Preheat oven to 180 or gas 4.
Sift flour and cocoa into latge bowl.
Add sugar, mix well.
Melt butter in sauce pan.
Add butter to dry mixture, stir till it comes together to form large clumps ( may be easier to use hands) it should look like large bread crumbs not dough.
Place in 7" tin and press down using metal spoon, Smooth as you press, surface should appear shiny.
Using a pastry brush very slightly wet the crumb base.
Cook for 35 mins.
Cool for 5 mins before marking into portions, you must do this now as once its set it will be too hard to do.
When completely cool sprinkle with sugar