6oz.dark or bittersweet chocolate bar or chocolate chips(6 oz. is approx. 1 cup chocolate chips) (use dairy-free if needed)
1/3cupnatural creamy peanut butter
In a small or medium bowl, stir together 1 cup peanut butter, maple syrup/honey, and oat flour. Line an 8x8 or 9x9 inch baking dish with wax or parchment paper. Press peanut butter mixture into the dish.
In a small bowl, melt the chocolate and 1/3 cup peanut butter by microwaving for 20 second intervals, stirring after each interval, until chocolate is just melted. Spread evenly over peanut butter layer.
Refrigerate for 2 hours or place in freezer for 20 minutes. Slice into 24 bars and store in air-tight container in the refrigerator or freezer.
*To make your own oat flour, blend 1 cup of oats in your blender or food processor until as smooth and finely ground as possible.Nutrition facts calculated using coconut flour and maple syrup, but it's fairly similar with oat flour and honey.