• Line a baking sheet with parchment paper or a silicone baking mat. Spread the cornflakes evenly on the sheet. You want a single layer so the toffee can coat them well.
• In a saucepan, melt the butter and brown sugar over medium heat. Stir continuously until the mixture is smooth and starts to melt. Once it is melted, continue cooking for about 1-2 minutes, stirring frequently.
• Carefully pour the butter-sugar mixture over the cornflakes, stirring gently with a heat-resistant spatula to coat evenly. Shape into a rectangle, pressing the cornflakes together.
• Bake the mixture in a preheated 350 degree oven for 9-12 minutes. Check on it halfway through and take a spatula and press the edges into the center if needed. Why do I need to bake it? Baking helps the butter and sugar mixture caramelize and set it.
• Once baked, allow the tray to cool completely. The mixture will harden as it cools. Once set, break into pieces of your desired size.
• Melt your chosen chocolate (see tips below) and dip half of each piece into the chocolate. Lay on parchment to set. For extra salty sweet combination, sprinkle with Maldon sea salt flakes.

To melt chocolate:

• Put chocolate into a microwave-safe bowl. Microwave at 50% power for 30 second increments until the chocolate is melted, stirring after each time. Once it is melted, dip each piece of cornflake crack into the chocolate and then lay on parchment paper to set up.