Begin by placing the corn flakes into a zip-top bag. Crush them into small pieces with a rolling pin or your hands, aiming for a breadcrumb-like texture.

In a large mixing bowl, combine the peanut butter with your choice of maple syrup or honey. Stir until smooth, then gradually add the crushed corn flakes.

Line a 9x4-inch loaf pan with parchment paper. Transfer the peanut butter mixture into the pan, pressing down to create an even layer. Freeze for at least 1 hour.

Once firm, remove from the freezer and cut into 12 equal bars.

Melt chocolate chips and coconut oil in a heatproof bowl over a saucepan of simmering water, stirring until smooth.

Dip each bar into the melted chocolate, ensuring they are fully coated, then let excess chocolate drip off.

Transfer the dipped bars to a parchment-lined plate and freeze for about 10 minutes until the chocolate sets.