Preheat your oven to 160C Fan / 180C and prepare a 9x9 inch square tin with non stick baking paper - it needs to be fairly deep.

In a large bowl mix together your melted (and cooled) butter with your caster sugar and light brown sugar. Mix until properly combined and you no longer see the yellow of the liquid butter.

Add in your eggs and vanilla extract, mix until combined.

Add in your gluten free flour, cornflour and xanthan gum. Briefly mix until just combined and the mixture is smooth without any visible flour or lumps.

Fold in your white chocolate chips.

Spoon / pour the mixture into your tin and bake in the oven for around 30-35 minutes. The very centre might still seem a little wobbly but the outer edges should be fairly cooked through. If you cook it for not long enough, it will still be liquid, if you cook it for too long it will be like a cake, not a blondie!

Once cooked allow the blondie to completely cool in the tin.

Just before the blondie base has cooled you can start to make your caramel.

Place all your caramel ingredients into a saucepan on a low/medium heat. Allow the butter to melt and the sugar to dissolve. Mix well to ensure it doesn't stick to the bottom and is combined.

Once the sugar has dissolved and the butter melted, turn the heat up so the mixture starts to bubble a little. Keep stirring continuously for about 5 minutes (although I often going to about 7/8 minutes), the mixture should have thickened and also developed into a darker golden colour.

Pour on top of your cornflake layer, spreading it so that it's even. Place in the fridge to set I tend to leave it for no less than 90 minutes.

Melt your white chocolate. You can do this in the microwave, or in a bowl over a saucepan of boiling water on the hob. If you melt it in the microwave, make sure you mix it every 20 seconds or so to ensure the chocolate doesn't burn.

Pour your white chocolate all over the top of the set caramel layer. Make sure it spreads evenly to the edges.

Spoon on blobs of your caramel and using a skewer or a knife, swirl it around to make some random patterns!

Place back in the fridge to allow the chocolate to fully set. This often takes a couple of hours.

Once fully set, remove the millionaires from the tin and slice into squares. To help the chocolate top not to crack - remove the millionaires from the fridge about 30 minutes before you want to cut it. Also I find that warming your knife on hot water before each cut, helps the knife to slide through the chocolate. Enjoy!