Soften the dates in a bowl of hot water for 5 minutes. Meanwhile, crush the corn flakes in a medium sized bowl. Set aside 1/2 cup of corn flakes for garnish. Drain the dates and add them to a food processor along with the peanut butter and maple syrup. Process until smooth then transfer to the bowl of corn flakes. Fold the peanut butter mixture into the corn flakes and stir until even. 

Pour the mixture into a loaf tin lined with parchment paper. Use a spatula to level off the top. Freeze for four hours or overnight. When the peanut butter bars are firm, remove them from the tin and cut them into bars. This recipe makes either 8 large candy bars or 16 mini bars. 

Melt the chocolate chips in a small sauce pan. Add a few tablespoons of coconut oil or non-dairy milk to thin in out, if desired. Carefully coat each candy bar in chocolate and top with sprinkled corn flake pieces. Freeze again for 30 minutes. Best served right out of the freezer.