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In a large mixing bowl, whisk together peanut butter, agave, vanilla, sugar, and salt.
Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
Line an 8x8-inch pan with parchment paper. Spread the cornflake and peanut butter mixture evenly into the pan and transfer to freezer for 4 hours (or overnight).
Remove from pan after freezing and slice into 18 rectangular bars. Return to freezer immediately. For best results, wait 30-60 minutes before coating in chocolate.
Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!