Melt butter and brown sugar in a saucepan over medium heat until combined. Let it boil for 1 minute.

Stir through the cornflakes until they’re well coated in that buttery caramel.

Pour the mixture onto a lined baking tray and flatten it out evenly.

Bake at 200°C for 5 minutes, then let it cool for 10 minutes.

While it cools, melt the chocolate in the microwave for 1.5 to 2 minutes, stirring every 30 seconds until smooth.

Pour the melted chocolate over the cornflake base, spreading it evenly.

Sprinkle with a pinch of salt and slivered almonds for that extra crunch.

Pop it in the fridge until the chocolate sets completely.

Cut into squares or shards and dig in!