Vegan Butterfingers

2 cups cornflakes, crushed + more for topping

1 cup crunchy peanut butter

1/4 cup agave syrup

1 1/2 teaspoons vanilla extract

1/4 cup sugar

1/4 teaspoon salt

12 oz vegan chocolate chips, melted

2 teaspoons coconut oil

In a large mixing bowl, mix the peanut butter, agave, vanilla, sugar, and salt together until thoroughly combined.
Add in the crushed cornflakes to the peanut butter mixture and stir well until the cornflakes are evenly coated and covered.
Line an 8x8 or 9x9 inch pan with parchment paper. You can always use a smaller pan or larger depending on the size of butterfinger you are after. Transfer the mixture to the pan and spread the cornflake and peanut butter mixture and then transfer to freezer for at least 3 hours.
Remove the pan from the freezer and then take out the parchment paper with the peanut butter mixture and slice into rectangular bars. Your preference for bar size will determine how many bars are cut. Return the bars and parchment paper to freezer immediately. For best results, wait at least an hour before coating in chocolate.
Melt chocolate and the coconut oil in a double boiler or in 30 second intervals in the microwave, stirring in between each interval, until fully melted.
Spread melted chocolate over the rectangles with a spatula or submerge the entire bar in the melted chocolate to cover the entire candy bar.
Place the chocolate covered bars on the parchment paper and return to freezer for 30 minutes to let the chocolate firm up. Remove from freezer and enjoy your sweet treats!