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Preheat the oven to 180 degrees celsius, fan-forced. Line a 9x9 inch baking tin with baking paper.
Place the corn flakes on the baking tray and spread out evenly, crunching them with your hands to make them smaller. Sprinkle with a pinch of salt, toss together again and place the baking tray in the oven for 5-7 minutes. Then, remove from the oven.
To a mixing bowl, add peanut butter, 2 tbsp melted coconut oil, maple syrup and vanilla extract. Whisk together until smooth and well-combined.
Add the corn flakes and combine with the peanut butter mixture. Then, transfer to the lined baking tin, spread out and press down evenly.
Place a small saucepan of water over high heat on the stove and top with a bowl that is wide enough to cover the sides of the saucepan. Add the chocolate and remaining 1 tbsp coconut oil to the bowl. Once the water is boiling, reduce the heat to low. Allow the chocolate to melt, stirring occasionally. Then, remove from the heat.
Pour the chocolate mixture over the corn flake slice, then spread out evenly. Top with another pinch of salt and any remaining crumbs of corn flakes you have left over.
Place into the fridge to set for 2 hours, then remove from the fridge to slice. Return to and store in the fridge in an airtight container.