Line a 11 x 7.5 inches rectangular pan, all sides up.

Stir butter, sugar, golden syrup and peanut butter in a pot over low heat until sugar dissolves. Bring to a boil. Reduce heat, simmer, uncovered with stirring, 5 minutes. Gently stir in cornflakes. Spread mixture into pan, press firmly to ensure the base doesn't crumbly. Refrigerate about 30 minutes or until set.

Spread melted chocolate over slice; chill for 10-15 before slicing.

recipe adapted from the cookbook The Afternoon Tea Collection with some adjustments.