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In a bowl, mix together the cornflakes, peanut butter, maple syrup, and protein powder. Stir everything until well-combined, crushing the cereal while mixing. You don't want to use a hand mixer here but you want to make sure you crush the cereal into smaller pieces.
Add the mixture to a 12 x 12 brownie pan lined with parchment paper. Freeze for 1 hour.
Once frozen, melt chocolate chips and coconut oil in the microwave.
Drizzle the chocolate over the butterfinger bars. Add in freezer until chocolate sets, about 30 minutes.
Store in the freezer or fridge.