Finely crush the pecans using a food processor or by placing them in a gallon bag and rolling over them with a rolling pin.
Pour the corn flakes into a bowl or gallon bag and roughly crush them just to break up the large flakes. Do not crush them too much.
Break up the baking chocolate into a handful of pieces and place it into a large saucepan. Heat on the stove on low, mixing regularly, until the chocolate has fully melted.
Add the crushed corn flakes and nuts to the melted chocolate and gently fold them into the chocolate using a silicone spatula until all of it is fully and evenly coated with chocolate.
Line a cookie sheet with parchment paper and spoon 1-2 tablespoon dollops for each cookie, then allow them to set in the fridge. You can also spoon them into mini baking cups (as pictured) if desired.
Store at room temperature and enjoy!
