1. Make the Oat Mixture
In a saucepan, warm peanut butter and honey over low heat until smooth.
Remove from heat, stir in vanilla and salt, then mix in oats until fully coated.
2. Press the Base Layer
Line an 8x8-inch pan with parchment paper.
Press ⅔ of the oat mixture firmly into the pan.
3. Melt the Chocolate Layer
In a microwave-safe bowl, melt chocolate chips + peanut butter in 30-second bursts, stirring until smooth.
Pour over the oat base and spread evenly.
4. Add the Top Layer
Sprinkle the remaining oat mixture over the chocolate, pressing lightly.
Optional: Add extra chocolate drizzle or sea salt flakes.
5. Chill & Slice!
Refrigerate for 2 hours (or freeze for 30 mins if impatient!).
Lift out of the pan and cut into bars or squares.
Pro Tips for Perfect Bars
🔪 Clean cuts – Use a hot knife (run under hot water, then dry).
🌰 Extra crunch – Toast the oats and nuts first.
🍫 Chocolate too thick? Add 1 tsp coconut oil when melting.
⏳ Make ahead – These keep for 2 weeks in the fridge (or freeze for 3 months).
Serving Ideas
☕ With coffee – The perfect afternoon pick-me-up.
🍦 Dessert style – Crumble over vanilla ice cream.
🎒 On-the-go snack – Wrap individually for lunchboxes.
