Pop a large saucepan on low heat. Add in the butter and melt first. Then pop in your sugar, golden syrup, coconut, cocoa and self-raising flour. Mix well until combined, then add in the crushed cornflakes last and mix again. Finally, pour into a slice tray or glass baking tray 20 x 30 cm / 8 x 12 inches.
Using the back of a spoon or spatula, press firmly and flatten (especially into the corners) then pop in the oven and bake for around 25 minutes.
Remove from the oven and allow to cool.
Once cooled, break up the chocolate in a bowl and melt in 30 second intervals in the microwave, stirring between each session. Once completely melted, layer with a spatula on top of the slice and place in the fridge to set.
Allow to set for a minimum of 15 minutes, before removing and slicing into squares, triangles or slices, ready to eat straight away or pack for a lunch snack.
Storage - Keep them in the fridge in an airtight container for up to a week. You can also cut them up into bite size pieces and freeze them. Perfect for snacks or lunch boxes just when you need it most!
Crushing Cornflakes - Use the back of a spoon to crush your cornflakes in a bowl. Or pop them in a bag and crush them up by hand, then pour them in a bowl ready to mix.
Triangles - We’ve been told these MUST be cut into triangles, but we won’t tell anyone if you decide to leave them as squares or long slices!
Butter - We used salted butter, but you can also use unsalted or margarine.
Self Raising Flour - If you don’t have self raising flour, sub with all purpose flour along with 1 tsp of baking powder and ½ tsp of baking soda.
Golden Syrup - This gives the slice a real caramelised taste along with the butter. You can also use honey, brown sugar or molasses as alternatives.
Caster Sugar - Any white sugar will work, or you can also use brown sugar.
Cornflakes - Crushed cornflakes make up the traditional crunchy base, but you can easily swap them for rice bubbles and weetbix.