Line your 9x9 inch baking pan with wax or parchment paper, leaving some overhang on the sides for easy removal later.
In a large mixing bowl, combine the organic corn flakes or brown rice krispies with the split Medjool dates. Melt the salted butter in a microwave-safe bowl (if desired) and add it to the mixture. Stir gently until everything is well combined.
Warm the creamy peanut butter slightly until it’s easy to mix. Pour the warmed peanut butter over the corn flake and date mixture. Use a spatula to fold the ingredients together until everything is evenly coated.
Transfer the mixture into your prepared baking pan. Using the spatula or your hands, press it down firmly and evenly.
In a microwave-safe bowl, melt the semi-sweet or dark chocolate in 30-second intervals, stirring in between until smooth.
Pour the melted chocolate over the pressed mixture in the baking pan. Use your spatula to spread the chocolate evenly across the surface.
If you’re using flaky sea salt, sprinkle it generously over the melted chocolate.
Place the pan in the refrigerator for at least 1-2 hours or until the chocolate has set completely.
Once set, use the overhanging paper to lift the bars out of the pan. Place on a cutting board and slice into squares or bars of your desired size.
