Instructions

• Line an 8x8-inch square pan with parchment paper, leaving some overhang for lifting the bars out later.
• Put 3¼ cups rolled oats in a large mixing bowl and set aside.
• In a small saucepan, combine 1 c creamy peanut butter (or nut butter of choice), 5 T butter, ⅓ c milk, ¼ cup 100% pure maple syrup (optional), 2 tsp vanilla extract, 1½ cup dark chocolate chips, and a pinch of sea salt.
• Heat the saucepan over medium‑low, stirring frequently, until the chocolate chips are fully melted and the mixture is smooth and combined. Be careful not to let it boil or scorch.
• Remove the saucepan from the heat and immediately pour the warm chocolate–peanut butter mixture over the oats.
• Stir the oats and chocolate mixture thoroughly until all the oats are evenly coated.
• Transfer the coated oats into the prepared 8x8 pan. Press the mixture firmly and evenly into the pan (use the back of a spatula or a piece of parchment to press it flat).
• Chill the pan in the refrigerator for about 30 minutes to 1 hour, or until the bars are set. Use the parchment overhang to lift the slab from the pan and cut into bars.