Chocolate, coconut and almond bars

To prepare easy chocolate, coconut and almond bars first line a deep tin measuring roughly 30 x 40 cm with grease-proof paper.

Melt the butter with the honey and the cream in a pan over a low heat, and caramelise to a golden brown colour while stirring.

Remove from the heat and allow to cool.

Put the almonds, half of the coconut and the cornflakes in a bowl.

Pour over the caramel and stir together carefully.

Pour into the tin, smooth the top, cover and chill for around 2 hours.

Melt the chocolate over a bain marie.

Cool slightly, spread over the almond mixture and sprinkle with the remaining coconut.

Leave to set, then cut the chocolate and coconut bars into pieces and serve.