Start by placing your corn flakes in a large zip-top bag. Seal the bag and crush the flakes into small pieces using a rolling pin or your hands.

In a large mixing bowl, combine creamy peanut butter with maple syrup or honey. Stir until smooth.

Add the crushed corn flakes and gently fold until coated.

Prepare a loaf pan by lining it with parchment paper and transfer the mixture, pressing down firmly.

Place the loaf pan in the freezer and let it chill for at least one hour.

Carefully remove the mixture from the pan and slice into 12 equal bars.

In a small microwave-safe bowl, combine chocolate chips and coconut oil. Microwave until fully melted and smooth.

Dunk each bar into the melted chocolate, allowing excess to drip off before placing on parchment.

Return coated bars to the freezer for about 10 minutes until chocolate hardens.