Place the cornflake cereal in a small to medium plastic bag. Use your hands to crush into smaller pieces. Transfer the crushed cornflake cereal to a large mixing bowl and set aside.

In a small saucepan, combine the peanut butter, honey, vanilla extract, and sea salt and heat over low-medium heat. Cook until creamy and heated through (about 3 to 5 minutes), stirring occasionally. Be careful not to burn.

Pour the peanut butter mixture into the mixing bowl with the cornflakes and stir until well combined and a dough is formed. Place into the bottom of a parchment paper lined baking tin of desired size (I suggest a bread pan) and freeze for at least 2 hours.

When ready to add the coating, combine the chocolate chips and coconut oil in a microwavable safe bowl. Heat for 1 minute, then stir until creamy and chocolate chips are melted. Cut chilled filling dough into desired size and shape (either small rectangles or squares) and dip in the chocolate mixture. Place on a parchment paper lined baking sheet or plate, and transfer to the refrigerator to set, at least 30 minutes.