Line an 8 x 8 inch pan with parchment paper. Make sure you have some "flaps" as this will help you get the bars out of the pan later.

Place the corn flakes in a large mixing bowl. With your hands, crush them up a bit.

Take your marshmallows and chop them up a bit (halves are good!) It's a sticky process, and using a wet knife does help. You can also wet your fingers and tear them up, but that takes longer. (This step is totally optional, but I like the smaller pieces). Add them to the bowl with the corn flakes.

Over medium/low heat, melt the sugar and corn syrup in a medium sized soup pan. You want the sugar to completely dissolve, this took me about 5 minutes. Stir often and don't bring it to a boil.

When the sugar is dissolved, add the peanut butter and stir to combine. Cook a little while longer (about 3 minutes). Again, stir often and don't bring it to a boil. When this is done, turn off the heat.

Either pour this mixture into the bowl with the corn flakes and marshmallows, or pour the corn flakes and marshmallows into the peanut-butter mixture. Whatever is easiest.

Mix well. It's okay if some corn flakes crush more and if your marshamallows melt a bit.

Press the mixture into the pan. Use something (or just a spatula) to really press it in. Set aside.

In a small saucepan, melt the chocolate with the coconut oil over medium/low heat. Stir often and remove from heat the second every piece is melted.

Pour over top of the peanut-butter corn flake base. Spread the chocolate with a spatula. Then, tap the pan on the counter a few times. This will help spread the chocolate but also remove any air bubbles in the chocolate.

Let cool and place in the fridge to set. When the chocolate has set, slice into bars. Store the bars in the fridge, but let them rest for a bit at room temp to soften up before eating.