Line an 8x8 inch baking pan with parchment paper.

In a medium saucepan, combine sugar, corn syrup, and water over medium-high heat.

Boil the mixture until it reaches 300°F (149°C) on a candy thermometer, known as the hard crack stage.

Remove from heat and immediately stir in the creamy peanut butter and sea salt until smooth.

Quickly fold in the crushed corn flakes until they are evenly coated by the peanut butter mixture.

Press the mixture firmly and evenly into the prepared baking pan using a heat-resistant spatula.

Allow the mixture to cool for 30 minutes at room temperature, then cut into 12 rectangular bars.

Melt the vegan chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each bar into the melted chocolate to coat completely and place back on parchment paper.

Refrigerate for at least 30 minutes until the chocolate coating is fully set.