In a large heavy pot on low heat melt the toffee bars with the heavy cream until melted, stirring occasionally. In a seperate frying pan toast almonds and coconut until golden, around 1-2 minutes.

Add the almonds, coconut and cornflakes to the toffee mixture and stir together well until combined.

Take a heaping tablespoon of the mixture and drop onto parchment paper or wax paper (just lay it on the counter). Using lightly wet fingers, shape into little mounds by pressing together lightly (wetting your hands helps prevent it from sticking). Cool before serving and store in an airtight container at room temperature for up to a week or in the freezer for up to a month.