Start by placing your corn flakes in a zip-top bag and seal it tightly. Crush the flakes into tiny pieces using a rolling pin or your hands.

In a large mixing bowl, combine the creamy peanut butter and maple syrup (or honey). Stir until smooth. Add the crushed corn flakes, folding carefully until coated.

Transfer the mixture into a parchment-lined loaf pan. Spread it into a flat layer and press down firmly. Freeze for at least 1 hour.

Once firm, lift the mixture out of the pan using the parchment paper and cut into 12 equal bars.

Combine your chocolate chips with coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals until melted.

Dip each peanut butter bar into the melted chocolate, allowing it to coat completely. Tap to remove excess chocolate and place on a parchment-lined plate.

Freeze the coated bars for about 10 minutes until the chocolate hardens.