In a small saucepan, bring the whipping cream to a simmer, stir occasionally.
Meanwhile, place the semi sweet chocolate chips and milk chocolate chips in a separate bowl. Pour the hot whipping cream over them and allow to stand for 30 seconds. Add the vanilla extract and peanut butter, stir well until smooth.
Then add the corn flakes and peanuts into the melted chocolate mixture, combine well.
Using a tablespoon, scoop out and drop onto a waxed paper or aluminum foil; flatten slightly.
Transfer to the refrigerator and refrigerate for three hours. Store them covered in the fridge.