Instructions

1. Prepare an 8x8" baking dish by spraying with non-stick spray (like olive oil) and lining with parchment paper, leaving excess paper hanging over two of the sides.
2. In a medium saucepan, add the coconut sugar, coconut oil or vegan butter, peanut butter, and salt. Heat over medium heat until melted. Whisk in the cocoa powder and arrowroot starch. Continue heating until mixture is hot but not boiling. Remove from heat and stir in the oats. Firmly press mixture into the prepared baking dish. Refrigerate for 10 minutes.
3. Meanwhile, melt your chocolate chips and coconut oil until smooth. Remove bars from the refrigerator (they'll still be warm) and pour melted chocolate over the bars. Use a spatula to spread the chocolate evenly over the bars. Gently shake/tap your baking dish to smooth out the chocolate layer. Refrigerate bars until firm.
4. Melt the 2-3 Tbsp of peanut butter. Use a spoon to drizzle over bars. Return bars to the refrigerator (optional) to allow peanut butter to set a bit.
5. Allow bars to thaw at room temperature for 10-20 minutes. Run a knife around the edges without parchment paper, and then use the excess parchment paper to lift the bars up and out of your baking dish. Carefully slice into 16 squares, wiping your knife clean between each cut.
6. Store leftover bars in an airtight container in the refrigerator. Let them thaw at room temp for a few minutes before enjoying!