Erdnussmus und Kokosblütenzucker in einen Topf geben. Bei niedriger Temperatur schmelzen lassen, dabei rühren, bis eine sämige Konsistenz entsteht. Die Cornflakes beimengen und verrühren.
Die Masse in Riegelform auf Backpapier geben und auskühlen lassen, bis die Masse gehärtet ist.
In der Zwischenzeit die Schokolade schmelzen und die abgekühlte Cornflakes-Masse mit der Schokolade garnieren.
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