Instructions

• Grease and line a 9×9-inch pan with parchment paper, leaving a slight overhang for easy removal.
• Place 1 ½ cups (360 g) creamy peanut butter in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until the peanut butter is melted and pourable (about 60 seconds total).
• Add 80 ml maple syrup or honey, 1 ½ cups (150 g) old fashioned oats, and 1 teaspoon pure vanilla extract to the melted peanut butter. Stir with a spatula until the oats are evenly coated and the mixture is uniform.
• Transfer the mixture to the prepared pan and press it down evenly and firmly into a compact layer using a spatula or the back of a spoon.
• For the chocolate topping, put 1 ½ cups dark chocolate chips and ¼ cup creamy peanut butter in a medium microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until the mixture is smooth and fully combined.
• Spread the melted chocolate-peanut butter mixture evenly over the pressed oat layer. If you like, create decorative swirls or lines with a toothpick.
• Chill in the refrigerator until firm, about 2–3 hours. Remove from the fridge and let sit at room temperature for 15 minutes, then lift from the pan using the parchment overhang and cut into 9, 12, or 18 bars.