Instructions

• Grease and line a 9×9-inch pan with parchment paper (leave an overhang on two sides for easy removal).
• In a microwave-safe bowl, add 1 ½ cups (360 g) creamy peanut butter. Microwave for 60 seconds or until the peanut butter has melted and is smooth.
• Add ½ cup (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 fully combined and the mixture holds together when pressed.
• Press the mixture evenly into the prepared pan using the back of a spoon or an offset spatula.
• For the chocolate topping, place 1 ½ cups dark chocolate chips and ¼ cup creamy peanut butter in a medium microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until the mixture is smooth.
• Spread the melted chocolate evenly over the peanut butter-oat layer. If desired, create decorative swirls 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 before using the parchment overhang to lift the slab from the pan and cut into 9, 12, or 18 squares.