Add the corn flakes to a zip-top bag and gently crush them into small crunchy pieces. Avoid crushing them too finely so the bars keep their crispy texture.

Mix the peanut butter and maple syrup or honey in a large bowl until smooth. Stir in the crushed corn flakes until evenly coated. If the mixture feels too dry, add a little extra peanut butter.

Line a loaf pan with parchment paper and press the mixture firmly into an even layer. Freeze for at least 1 hour until firm.

Lift the chilled mixture from the pan and cut into 12 bars. If the bars crack, let them sit at room temperature for 2–3 minutes before slicing.

Melt the chocolate chips and coconut oil together in short intervals, stirring until smooth and glossy. Avoid overheating the chocolate.

Dip each bar into the melted chocolate until fully coated, letting the excess drip off. Place on a parchment-lined tray.

Freeze for about 10 minutes until the chocolate hardens. Serve immediately or store in an airtight container in the freezer for up to 3 months.