1In a large mixing bowl, mix together peanut butter, agave, vanilla, sugar, and salt.
2Add crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated.
3Line 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).
4Remove from pan after freezing and slice into ~16 rectangular bars. Return to freezer immediately. For best results, freeze an extra 30-60 minutes before coating in chocolate.
5Melt chocolate with coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
6Use two forks to coat each bar in melted chocolate. Coat well and let the excess chocolate drip off back into the bowl.
7Transfer to a parchment paper-lined tray. Return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy!