Homemade Butterfinger Bars (gluten-free)

-1 In a medium saucepan over low heat, whisk together the peanut butter, honey and coconut sugar until smooth, for about 3-4 minutes.
-1 Turn the flame off, and pour in your corn flakes and peanut flour. Stir the mixture together with a spatula, crushing some of the flakes as you mix. I like to leave some whole for extra crunch. 
-1 Once fully mixed, flatten the mixture into a parchment lined 8 x 8 baking dish. Freeze the bars for at least 1 hour, until firm. 
-1 Melt your chocolate chips in a microwave safe bowl with the coconut oil until smooth. I like to do this in 30 second increments, mixing after each round. 
-1 Remove the bars from the freezer and slice into 12 or 15 small bars. Slice them into 3 columns, and then across 3 or 4 times depending on the size you want! 
-1 Dip each bar in the melted chocolate and place onto a flat tray or cutting board lined with parchment paper. 
-1 Once all the bars are coated, place the bars back into the freezer to set for 10-15 minutes. Remove from freezer and slice around the bars to even them out.
-1 Keep stored in freezer for up to 3 months.