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Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
In a large bowl, whisk together the oat flour, almond flour and sea salt until well combined.
In another large microwave-safe blow, add the peanut butter and heat in the microwave for 30-60 seconds until it’s melted and smooth. Whisk the maple syrup and vanilla extract into the peanut butter.
Add the dry ingredients on top of the wet ingredients and stir well to fully combine. Then fold in the chocolate chips, keeping in mind the mixture will be thick. Transfer mixture into the prepared baking pan and press evenly into the pan.
To make the chocolate topping, melt the chocolate chips, peanut butter and coconut oil in the microwave or on the stove. Stir until smooth. Spread over base until smooth.
Chill in the refrigerator until completely firm, about 2 hours. Allow to sit at room temperature for 5 minutes before cutting. Cut into 16 squares and serve or store in the fridge.