Combine the binder: Place the peanut butter, coconut oil (if using), maple syrup, and a pinch of salt in a small saucepan. Warm gently over low heat, stirring, until the mixture thins and becomes smooth. Remove from the heat.

Add the crunch: Fold the cornflakes into the warm peanut mixture until the cereal is evenly coated. Work quickly so the flakes keep some crunch.

Shape the treats: Spoon the mixture into silicone molds, a mini muffin tin, or press it into a parchment-lined loaf pan for bars. Press firmly to compact the mixture.

Freeze to set: Put the tray in the freezer for about 1–2 hours, or until fully firm.

Prepare the chocolate: Place the chopped chocolate and coconut oil in a heatproof bowl. Melt gently in 10–15 second bursts in the microwave, stirring between intervals, or melt over a double boiler until smooth.

Coat the bites: Remove the set pieces from molds (or slice the loaf if you made bars). Dip each piece into the melted chocolate, tapping off any excess, and arrange on a sheet lined with parchment.

Finish chilling: Transfer the coated treats to the fridge until the chocolate has hardened.

Serve & store: Keep the bites frozen in an airtight container. Take them out ~20 minutes before you want to eat for the best texture.