Preheat your oven to 175°C (350°F). Line a 9x9 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine the creamy peanut butter, honey, and melted butter. Stir everything together until smooth and glossy, filling the air with a rich, nutty aroma.
Add the rolled oats, vanilla extract, and a pinch of salt to the wet mixture. Mix thoroughly until the oats are evenly coated and the mixture starts to thicken slightly.
Fold in the chocolate chips, distributing them evenly throughout the mixture. The chips will start to melt slightly as you fold, creating beautiful pockets of cocoa.
Transfer the sticky mixture into the prepared baking pan. Use a spatula to press it down firmly and spread it into an even layer, smoothing the top for a uniform appearance.
Bake in the preheated oven for 15–18 minutes, or until the edges turn a golden brown and the center looks set but still slightly soft. You’ll hear a gentle bubbling around the edges as the ingredients meld.
Remove the pan from the oven and let it cool completely on a wire rack for at least 30 minutes. This resting period helps the bars set and makes slicing easier.
Once cooled, lift the entire block out of the pan using the parchment overhang. Place it on a cutting board and slice into about 12 squares, about 1.5 inches each.
Serve these chewy bars immediately or store them in an airtight container. They stay fresh at room temperature for 2–3 days or can be refrigerated for longer, keeping their chewy texture.