In a medium saucepan melt the butter on medium-high heat. Continue heating until the butter starts to turn amber brown and smells nutty. Immediately lower the flame to the lowest setting and add the coconut sugar, maple syrup, and vanilla. Whisk everything together and let bubble for a few seconds and then lower the heat completely. Mix in the peanut butter and and then pour in the corn flakes. Mix to combine and set aside.

Line a loaf pan with a strip of parchment paper and add the cornflake mixture. Press mixture down with a rubber spatula breaking the cereal slightly to mold into the pan.

Melt the chocolate in small glass bowl in the microwave 30 seconds at a time until totally melted. Pour and spread and even layer over the cornflake mixture and pop into the freezer to set. Let chill for at least 30 minute before topping with flaky maldon salt and slicing into bars.

Store in the freezer and enjoy!