Cover 2 baking sheets with wax paper or foil.

In a medium saucepan melt the caramels, corn syrup and butter on low heat until melted.

Stir every few minutes.

Once melted, remove from heat and stir in the 3 cups of cornflakes.

Stir well to completely coat.

Drop by rounded tablespoon full onto wax paper or foil.

They will be super sticky so clump together – they will stick once they set.

Next, place the cookie sheets in the fridge for about 20 minutes to allow them to set.

Once the clusters are set, microwave the dark chocolate in a microwave safe dish in 30 second increments.

Stir until melted completely.

Let cool 1-2 minutes.

Spoon the melted chocolate into a sandwich baggie and snip the corner.

Drizzle the chocolate onto the cookies and sprinkle with coarse sea salt.