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Preheat oven to 180C/160C fan-forced. Line a 20 x 30cm (base size) slice pan with baking paper, allowing the paper to overhang the 2 long sides.
Place the butter and sugar in a large saucepan over medium heat. Cook, stirring, until the butter melts and the mixture is evenly combined. Bring to the boil. Cook, stirring, for a further 30 seconds or until thickened. Reduce the heat to low. Add the cornflakes and stir until well combined.
Spoon cornflake mixture into the prepared slice pan. Use the back of a spoon to spread evenly. Place a sheet of baking paper over the top, then press paper to flatten mixture and cover any holes. Remove the paper and bake the slice for 5 minutes. Set aside for about 20 minutes to cool slightly.
Place the chocolate in a microwave-safe bowl. Microwave on medium, stirring every minute, until melted and smooth. Pour the chocolate over the cornflake mixture. Use a palette knife to smooth the surface. Sprinkle with salt. Place in the fridge for 1 hour or until set.
Lift slice out of the pan. Cut or break into shards to serve. Watch our step-by-step video below to see how to make our Cornflake crack recipe.