In a small bowl, mix the peanut butter and maple syrup until smooth. (Tip: If your maple syrup was refrigerated, gently warm the mixture to help it blend.) Stir in crushed corn flakes until fully coated.

Slice 2–3 thick pieces from each side of the apple, avoiding the core. Each slice should be about ½ inch thick to hold the popsicle stick. Cut a small slit at the bottom of each slice and insert a popsicle stick.

Spoon about 2 tablespoons of the peanut butter corn flake mixture on top of each apple slice and gently press it down to cover the surface.

Carefully dip each apple pop into the melted dark chocolate, using a spoon to help coat the sides and around the stick. Place each pop on a parchment-lined baking sheet.

Refrigerate for 15–20 minutes or until the chocolate is set. Serve chilled or let sit at room temperature for a few minutes before enjoying.