On a stovetop, melt butter, and salt (and optional honey) in a saucepan over medium heat. When the butter is fully melted, add cornflakes to the pan.
Continue to brown buttered cornflakes over medium-low heat until cornflakes turn dark golden brown.
Transfer buttered cornflakes to a baking sheet-lined tray. Spread the cornflakes evenly across the pan, set aside and let it cool.
Melt 2 cups of white chocolate chips in the microwave or a double boiler.
Microwave method:
Place chocolate chips in a microwave-safe bowl. Heat at 15 seconds at a time. Each time after heating the bowl, make sure to remove it from the microwave and stir. Repeat until the chocolate is fully melted.
Double Boiler method:
Boil 2 - 3 inches of water in a saucepan. Place chocolate chips in a metal or heat-resistant glass bowl. Ensure the bowl is large enough to completely cover the top of the saucepan. When water comes to a full boil, place the bowl of chocolate chips over the saucepan. Turn down the heat so that the water comes down to a simmer. Use a spatula to stir the chocolate chips. Remove from heat when it’s fully melted.
Sift matcha powder to remove clumps. Add sifted matcha powder to melted white chocolate and stir until well mixed.
Combine buttered cornflakes and matcha white chocolate in a large bowl, and mix until evenly distributed.
Transfer cornflake chocolate mix to a baking sheet-lined tray. Spread evenly on the tray, ensuring the bark is at least ½ inch thick.
Let it cool and harden in the fridge for 30 minutes. When chocolate bark has fully set, use your hands to break it apart.
Serve and enjoy!
