Crispy Peanut Butter Crunch Bars

Line an 8x8-inch pan with parchment. 2. Crush the cornflakes into small pieces. 3. Warm the peanut butter, maple syrup and salt until smooth and stir in the cornflakes. 4. Press firmly into the pan and freeze 20 minutes. 5. Melt the chocolate with the coconut oil, spread it over the top and chill until set. Cut into 16 bars.