In a large mixing bowl, combine the oats, maple syrup, and peanut butter. Add a few pinches of salt as well. Use a spatula to mix together until well-combined. Dump the mixture onto a parchment-lined baking tray with high sides. Press the mixture down into the pan until you get a flat and even square/rectangle. Place in the freezer for 2 hours.

Remove frozen mixture from the freezer, peel off the parchment, and quickly cut the square into 8 bars using a sharp knife. Place all the bars back on the parchment lined tray and immediately back into the freezer for another hour.

Add your chocolate chips to a bain marie, also known as a water bath. Basically, add about 2 inches of water to a small pot and place a glass bowl on top. Set the pot on the stovetop over medium-high heat and pour your chocolate chips into the glass bowl. After about 5-10 minutes, the chocolate chips will start to melt. Use a spatula to move the chips around so that they all melt. The chocolate should be nice and melted and glossy. OPTIONAL: You can add a touch of coconut oil (a couple tablespoons) to the chocolate to help with thinning it out.

Once the chocolate is nice and runny, move the pot off the burner and stir the melted chocolate one more time with a spatula. Place parchment over a new tray and set it next to the pot with the melted chocolate in the glass bowl (keep the glass bowl on top of the pot so that the residual steam below keeps it liquified while you dip the bars.

Grab the bars ONE AT A TIME from the freezer using a spatula and immediately add them into the melted chocolate. Submerge and try not to dip them longer than 5-10 seconds. Immediately remove with the spatula and place on the new parchment-lined tray next to the pot. Repeat this process with the remaining bars until they’re all finished and on the new tray. Now place the tray back in the freezer for at least 4 hours, preferably overnight.

One the bars are finished, taken them out and either enjoy immediately or let them thaw on the counter. For storage, I’d recommend cutting small sheets of parchment and stacking the bars with small pieces of parchment in between each bar. You can keep them in whatever container works best for you.