Crush the corn flakes until they reach a fine consistency, similar to bread crumbs, which should take about 2–3 minutes.

In a large mixing bowl, mix peanut butter and your choice of maple syrup or honey until smooth, about 1–2 minutes.

Add the crushed corn flakes to the peanut butter mixture and stir gently until all are coated, around 2–3 minutes.

Line a loaf pan with parchment paper, transfer the mixture, and press it down to create a layer approximately 1 inch thick. Freeze for at least 1 hour.

Cut the mixture into 12 even bars with a sharp knife.

Melt chocolate chips and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth, about 1–2 minutes.

Dip each bar into the melted chocolate and place them on a parchment-lined plate without touching each other.

Place the coated bars in the freezer for an additional 10 minutes to harden the chocolate.

Enjoy immediately or store in an airtight container in the freezer for up to 3 months.