*NOTE: You can buy premade oat flour and premade quick oats, but you can also make both versions of these with regular rolled oats and a food processor. Use the pulse button for a rough chop to get quick oats. For finely chopped oats resembling oat flour, run the food processor full speed for about 90 seconds – 2 minutes. Pulse it a few times after to get any remaining large chunks.

1. Roughly crumple parchment paper then line an 8” x 8” pan with it.
2. In a medium microwave safe bowl, prepare the base layer by mixing together peanut butter, maple syrup, and vanilla extract.
3. When fully mixed, add in oat flour/finely ground oats and mix until thoroughly combined.
4. Add in rough chopped oats and mix until thoroughly combined.
5. Press the mixture into the prepared pan. You may need to use your hands to get it even. Rinse out and dry the mixing bowl.
6. In the clean mixing bowl, add your chocolate and peanut butter for the top layer. Put in the microwave for 1 minute. Stir very well. If the chocolate is not all melted, put back in the microwave for another 30 – 45 seconds. Your chocolate should be all melted by this point. Stir the mixture until there are no more lumps.
7. Pour the chocolate mixture over the base layer in the 8 x 8 pan and spread evenly with your mixing spoon/spatula. Sprinkle with flaky sea salt if desired.
8. Place pan into the refrigerator and let chill for 90 minutes – 2 hours until the chocolate is firm. Cut into bars and serve.

These bars store best in the refrigerator in a solid storage container, not a Ziploc bag.