Melt the chocolate chips in a double-boiler or in a bowl set over a pot of simmering water.

While chocolate is melting, line a large baking sheet with parchment or a silicone mat.

Pour corn flakes into a wide bowl. Crush the flakes with the flat bottom of a wide glass, measuring cup, etc. The flakes should be small but not crushed to a powder.

When the chocolate has melted, remove it from the heat and bring to the work area.

Using tongs, dip a fudge stick in the melted chocolate and shake off any excess. You want the cookie covered completely but only by a thin layer of melted chocolate. You need to do this step quickly so that the cookie doesn't start to come apart in the hot melted chocolate.

Place the dipped cookie in the crushed cornflakes. Scoop cornflakes from the side and cover the top of the cookie. Squeeze gently so that the cookie is covered on all sides by a thin coating of corn flakes. Shake off any excess corn flakes and place on the sheet.

Repeat with remaining cookies. On the sheet, cookies can be placed side by side and even stacked if necessary.

Place the completed cookies in the refrigerator for at least 30 minutes or until the chocolate has hardened. Store in an airtight container in the refrigerator until ready to serve.

If you have any excess chocolate and corn flakes, mix them together and spread out the mixture thinly on a parchment-lined sheet and refrigerate until hardened, for a homemade crunchy chocolate bar.