Ingredients:

  • 2 cups (180g) rolled oats
  • 1/2 cup (125g) creamy peanut butter
  • 1/3 cup (80ml) maple syrup
  • 1/4 cup (55g) refined coconut oil, melted
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tbsp (30g) creamy peanut butter

Instructions:

  1. Line an 8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a mixing bowl, whisk together melted coconut oil, 1/2 cup peanut butter, maple syrup, vanilla, and salt until the mixture is glossy and smooth.
  3. Stir in the rolled oats until fully coated, then press the mixture firmly into the bottom of the prepared pan using a spoon or glass to eliminate air pockets.
  4. Combine semi-sweet chocolate chips and 2 tbsp of peanut butter in a microwave-safe bowl. Heat in 30-second bursts, stirring between each, until melted and shimmering.
  5. Pour the melted chocolate mixture over the oat base and smooth it into an even layer using a spatula.
  6. Place the pan in the refrigerator for at least 2 hours to allow the bars to set.
  7. Lift the bars out of the pan using the parchment paper and slice into 9 to 12 rectangles using a sharp knife.