Line your 8-inch square pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the peanut butter and honey together for about 30 seconds, then stir until the mixture is smooth and creamy, releasing a fragrant nutty aroma.
Add the rolled oats and half of the chocolate chips to the melted mixture, then fold everything together until well combined and evenly coated, feeling sticky yet manageable.
Press the oat and peanut butter mixture firmly into the prepared pan, smoothing the top with the back of a spatula or spoon to create an even layer. Chill in the fridge for 1-2 hours until set and slightly firm to the touch.
Meanwhile, melt the chocolate chips with the teaspoon of coconut oil in 20-second bursts in the microwave, stirring each time, until the mixture is glossy, smooth, and fragrant.
Pour the melted chocolate over the chilled peanut butter layer, spreading it evenly with a spatula or spoon to cover completely, creating a shiny, luscious top.
Return the pan to the fridge and chill for another hour, allowing the chocolate to set into a glossy, firm layer.
Once fully chilled and set, use the parchment overhang to lift the bars out of the pan gently. Let sit at room temperature for 5 minutes to soften slightly, then cut into squares with a sharp knife dipped in hot water for clean slices.
Enjoy these rich, chewy bars immediately or store in an airtight container in the fridge for up to a week, letting them sit at room temperature briefly before serving for the best texture and flavor.