Preparation Steps

• Line an 8x8 inch square pan with parchment paper, leaving a bit of overhang for easy removal.
• In a medium saucepan over low heat, combine honey, melted butter, and brown sugar. Stir until sugar dissolves and mixture is smooth, about 2 to 3 minutes.
• Remove the saucepan from heat and whisk in peanut butter and vanilla until fully combined and smooth.
• Stir in the cocoa powder and salt until evenly mixed, then fold in the rolled oats until all oats are coated.
• Press two thirds of the oat mixture firmly into the prepared pan to form an even base.
• Melt the chocolate chips in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth. Spread the melted chocolate evenly over the oat base.
• Crumble the remaining oat mixture and sprinkle it over the melted chocolate, pressing gently so it adheres. Refrigerate for at least 1 hour or until firm.
• Lift the bars from the pan using the parchment overhang and cut into 12 squares. Store in an airtight container in the refrigerator.