Line your baking pan with parchment paper to prevent sticking and set aside.
In a small saucepan over low heat, combine the peanut butter and honey. Stir constantly until the mixture is smooth, warm, and fragrant, about 2-3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt, mixing until evenly incorporated.
Pour the warm mixture over the oats and chocolate chips. Use a spatula to fold everything together until the oats are coated and the chocolate chips are evenly distributed.
Transfer the mixture into your prepared pan. Press it down firmly with the back of a spatula or your fingers to create an even layer and compact the mixture.
Refrigerate the pan uncovered for at least 2 hours, or until the mixture is firm and slices cleanly. For quicker setting, freeze for about 45 minutes.
Once set, lift the entire block out of the pan using the parchment paper and place on a cutting board.
Use a sharp knife to cut the block into bars or squares of your preferred size, wiping the knife clean between cuts for neat edges.
If desired, warm a small amount of peanut butter and gently brush it over the tops of the bars for a glossy finish. Let sit in the fridge for another 10 minutes to set.
Enjoy these chewy, crunchy bars immediately or store them in an airtight container in the fridge for up to a week.
