Preheat the oven to 180ºC (160ºC fan bake).

Add the cornflakes into a large mixing bowl and line a 38cm x 25cm baking tray with baking paper (don’t worry if your tray isn’t exactly this size, one a similar size is great!).

Place the butter and brown sugar into a small pot over a medium heat. Gently stir with a wooden spoon or spatula until the mixture comes to the boil (is super bubbly), continue mixing for another minute or so then remove from the heat.

Pour the caramel over the cornflakes, mix to coat the cornflakes fully then tip the mixture into the tray. Spread the cornflakes evenly in the tray then bake for 8-10 minutes, it should be bubbling and a lovely golden colour.

Allow to cool in the tray. Once cool I like to flip mine over and spread the chocolate on the bottom side, I just love the way the top side looks!

Roughly chop the chocolate and place approximately two thirds into a heatproof bowl. Place over a bain-marie and mix gently until melted. Remove from the heat and add in the remaining chocolate, stir gently until fully melted. Allow to cool a little until the chocolate reaches about room temperature.

Pour the chocolate over the caramel cornflakes and use an offset spatula or the back of a spoon to spread evenly. Sprinkle with sea salt then allow to set, ideally at room temperature but if you’re impatient (like me) you can pop it into the fridge.

Snap into pieces then enjoy! 🤤 Store in an air tight container at room temperature or in the fridge.