Healthy Homemade Butterfingers (vegan, gluten-free, refined sugar free)

0 Add corn flakes to a ziplock bag or bowl and crush until you get fine, little pieces. Don’t turn it into powder, you want some texture and crunch. 
1 In a small pot over medium low heat, add the peanut butter, maple syrup, and molasses. Stir until everything is melted together and combined. It will be thick. Careful not to burn it. You want a smooth mixture. Add a pinch of salt (more if your peanut butter is not salted) and stir again. You can do this in the microwave too, just do it in 20-30 second increments.
2 In a large bowl, add the crushed corn flakes and pour wet mixture over it. Stir until everything is evenly combined. Add batter to a parchment lined loaf pan and press down firmly and evenly to pack it in. Place in the freezer for 45-60 minutes, or overnight. 
3 Once the bars are almost done chilling, add the chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each increment. Careful not to burn the chocolate. Remove batter from the pan and slice into bars. Dip into the chocolate and place on a parchment lined pan or plate. Sprinkle flaky sea salt on top if desired. Refrigerate or freeze until chocolate is set, about 30-60 minutes. Enjoy! Store in the freezer.