Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
In a large bowl, place the 1 ½ cups peanut butter and maple syrup and microwave for 30-60 seconds until combined and smooth. Add oat flour and stir until well combined. The mix 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 and the remaining peanut butter in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
Chill in the refrigerator until completely firm, about 2-3 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve cold.
Storage: Store the remaining peanut butter bars in an airtight container. They will last up to 7 days in the fridge or in the freezer for 3 months.Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead of maple syrup, you can use honey or agave syrup
Instead of oat flour, you can use almond flour.
Instead of chocolate chips, you can use a chocolate bar of choice.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.Thank you National Peanut Board for sponsoring this post.