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.