In a small saucepan, add honey and sugar on medium heat. Stir continuously and bring to a boil. Continue to stir continuously and let boil for 1 minute.
Add peanut butter and salt and continue to stir until well combined then remove from heat.
Add corn flakes and mix well, crushing as you mix. Transfer to bowl and chill in freezer for 10 minutes.
Remove from freezer, roll out small 2 inch balls of the peanut butter mixture, and place on cookie sheet. Approx 16. Set a little bit aside on the tray not formed for crumbling and sprinkling on top of balls.
Return to freezer and chill for at least another 20 minutes.
Close the the 20 min mark, start a double boiler and heat a saucepan with a glass bowl over it. Add baker chocolate and melt. Or heat baker's chocolate in a microwave safe bowl for high on 30 seconds. Stir and heat for another 30 seconds until all the chocolate is melted.
Add a cooking rack to another cookie sheet. Then dip balls into chocolate and coat. Use a fork to shake excess chocolate and then place on rack. While chocolate is still melted, sprinkle some crumbled frozen peanut butter mixture on top. Continue for all balls and then return to freezer for another 10 minutes for chocolate to set.
Enjoy! Store in freezer.
* I like to use Cascadia Farm Organic Raisin Bran and just pick out the raisins or you can use a straight Wheat Bran or even just regular corn flakes.