Maple & Pecan Chocolate Cornflake Bars

Method

1. Line the base and sides of a loaf tin with baking paper.
2. First, to prepare the cornflake layer, place the pecans in a food processor and process until mostly broken down. Next add the cornflakes and process until the pecans and cornflakes are a crumb-like consistency then transfer the mixture to a mixing bowl.
3. Add the peanut butter, maple syrup, and coconut oil to a small pan on a low heat. Heat for a few minutes until melted, stirring as you go. Pour the liquid over the cornflakes and pecans and stir until fully combined. Then spoon the mixture into the prepared loaf tin and smooth out the top with a spatula. Freeze for 1 hour.
4. After 1 hour, place an inch of water in a small saucepan over a low heat. Place a bowl in the mouth of the saucepan making sure the bottom of the bowl isn’t touching the water. Add the chocolate and coconut oil to the bowl and stir until melted. Remove the loaf tin from the freezer and pour the melted chocolate over the cornflake layer and tap the tin so the chocolate is level. 
5. Next, roughly chop a handful of pecans and sprinkle them over the top along with a handful of cornflakes. Leave it to cool at room temperature, then place the loaf tin in the freezer for 30 minutes or until the chocolate has set.
6. Remove the loaf tin from the freezer and use the baking paper to pull out the bar and place it on a chopping board. Slice into 6-8 bars.
7. If you’re not eating the bars immediately, store them in the fridge for up to 4 days.