Toast the oats, cornflakes and crushed crisps
Combine caster sugar and unsalted butter
Add double cream, flaky salt and vanilla paste to create caramel
Coat the toasted oats, cornflakes and crisps in the caramel
Pat the mixture into a tray
Heat double cream with instant espresso powder and vanilla extract
Combine with dark chocolate and butter to create ganache
Add salt to the ganache
Top the caramel layer with the dark chocolate ganache
Allow to set
Dust with cocoa powder
Cut into 32 bars
