Toast the slivered almonds in a dry pan for 4-5 minutes on medium heat until they're fragrant and golden brown.
In a medium bowl, combine the cornflakes and slivered almonds.
1 1/2 cups cornflakes, 1/2 cup slivered almonds
Melt the chocolate and butter with a double boiler method on the stove or in a microwave.
200 g milk chocolate, 1 tsp butter
Add the melted chocolate to the cornflakes and almond and gently mix it until the cornflakes and almonds are coated in chocolate. Don't overmix them, you want the cornflakes to hold their shape.
Line a cooking tray with parchment paper and add clusters of the chocolate cornflake mixture onto the tray using a tablespoon or ice cream scoop.
Let the clusters dry before moving them into an airtight container or onto a plate to enjoy straight away.