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Line a small tin or dish (about 15 x 8cm or square equivalent) with greaseproof paper, making sure it comes up high enough on the sides so that you can lift the mixture out of the tin once it’s set.
Mix the peanut butter, ground almonds, oats, maple syrup, vanilla and salt together in a bowl.
Transfer to the lined tin, pressing down with the back of a spoon or spatula to make it even and compact.
For the chocolate layer, melt the chocolate in a bain-marie (a heatproof bowl set over a pan of very lightly simmering water, making sure the bottom of the bowl does not touch the water).
Once melted, stir through the peanut butter and pour this evenly over the base.
If topping with the whole peanuts, scatter these over the chocolate layer.
Sprinkle over a little pinch of flaky sea salt.
Set in the fridge for 1 hour or until firm, then cut into 16 pieces to serve.