When you think of chocolate and cornflakes in baking, you'd typically think 'afghan' but deliciously rich and chocolatey slice may soon become your new favourite! 

CRUST
240g Kremelta
4 tbsp cocoa
1 cup icing sugar
1 cup desiccated coconut
200g cornflakes
¼ tsp salt

FILLING
50g butter
½ x 395g tin sweetened condensed milk
½ tsp vanilla essence
2 tbsp golden syrup
½ cup brown sugar

TOPPING
½ cup almond slices (toasted in dry pan, then cooled)

1. Grease and line a 20cm x 30cm tin.

2. Melt Kremelta and add cocoa, icing sugar, coconut, cornflakes, and salt. Mix well to combine. Divide mixture in half and press one half into slice tin. Set aside.

3. To make the filling, melt butter in a saucepan and add condensed milk, vanilla essence, golden syrup, and brown sugar. Boil gently for 5 minutes, stirring continually. Pour mixture over base, then spread over base, then spread the other half of the crust mixture over the top. Lastly, sprinkle with almond slices.

4. Put in the fridge to set overnight, then cut into squares or rectangles of desired size.