1.Preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.
2.Combine sultanas, corn flakes, peanuts, cherries and condensed milk in a large bowl.
3.Drop rounded tablespoons of mixture, about 5cm (2 inches) apart, on oven trays.
4.Bake about 5 minutes; cool on trays.
5.Melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t allow water to touch base of bowl). Spread cooled florentine bases with chocolate; allow to set at room temperature.
For a more decorative effect, use a fork to make wavy lines.