1. Line several baking sheets with baking parchment and set them aside. Mix the cornflakes with the hazelnut brittle in a large bowl and set aside.

2. Chop the chocolate glaze coarsely and melt in the microwave or over a pot with simmering water. Add the butter and vanilla extract and mix in. Pour over the cornflakes and mix until everything is well coated with the chocolate. Use spoons to place small portions of the mix on the baking sheets – make sure you compress them a bit so they stick together when dried. Let cool down completely and let dry. Store in a cool and dry place.