Crush the gluten-free corn flakes in a zip-top bag using a rolling pin or your hands for 3-5 minutes.

In a large mixing bowl, stir together the creamy peanut butter and maple syrup or honey for 2-3 minutes until smooth.

Add the crushed corn flakes to the peanut butter mixture and fold until fully coated, about 2 minutes.

Line a 9x4-inch loaf pan with parchment paper and press the mixture into an even layer. Freeze for at least 1 hour.

Once firm, cut the mixture into 12 equal bars on a cutting board using a sharp knife.

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

Dip each bar into the melted chocolate ensuring it's fully coated, then place on a parchment-lined plate.

Return the dipped bars to the freezer for 10 minutes or until the chocolate hardens completely.