• UPDATES: I found that when you lightly crushed the cornflakes into smaller pieces (don't turn them into powder though), the cluster stays together much better
• You can either melt the chocolate in the microwave or use a double boiler. Microwave the chocolate in 30 seconds and then stir until smooth. Microwave for an additional 10-second if needed until you get a smooth texture. If using a double boiler, melt the chocolate over low heat until it's melted. The water shouldn't be touching the bowl. Please make sure no water get into the chocolate. Stir in the peanut butter and mix until smooth
• Please wait for about 3-5 minutes for the chocolate to cool down a little bit. The cornflakes will stay crispy so much longer this way. If you stir them in when the chocolate is still hot, the cornflakes turn soggy
• Stir in the cornflakes until all is coated. Scoop into mini muffin cups, sprinkles with nonpareil and let the chocolate solidify. This may take several minutes to hours, depending on your room temperature. The warmer it is the slower it will set. You can put in the fridge to help the chocolate set faster if it is really warm where you are.

Storage:

• If you leave in a humid place, I encourage you to store them in the fridge or even freezer. They can last for weeks and stays crunchy. Humidity makes the cluster turn soggy and kinda soggy to eat. If I make this in the summer, I usually store them in an air-tight container and keep them in the fridge
• In the winter when humidity is very low (about 30-40% where I am), They cluster stays crisp even when I store them at room temperature without any problem