Line your 8x8-inch pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, combine the rolled oats, salt, and vanilla extract, then give it a good stir to distribute everything evenly.
Toss the oats into the oven and toast for about 8 minutes, stirring halfway through until they’re golden and fragrant, filling the kitchen with a nutty aroma.
Meanwhile, in a saucepan over low heat, melt together the peanut butter, honey, and butter, stirring gently until smooth, glossy, and warm—about 3 minutes. You should hear a gentle bubbling but avoid boiling.
Pour the melted mixture over the toasted oats, then add the chocolate chips. Use your spatula to fold everything together gently, ensuring the oats and chips are well coated and evenly distributed.
Transfer the mixture into your prepared pan. Using the back of your spatula, press firmly to compact everything evenly, creating a dense, sticky layer that’s ready for baking.
Bake in a preheated oven at 175°C (350°F) for 15-20 minutes, or until the edges turn a beautiful golden brown. The bars will smell irresistible—like a cozy peanut butter cookie!
Once baked, remove the pan from the oven and let it cool on a wire rack for about 10 minutes. The bars will firm up slightly as they cool but stay delightfully chewy.
Lift the bars out of the pan using the parchment overhang. Let them cool completely before slicing into squares, which helps them hold their shape and makes cutting easier.
Cut into squares, serve, and enjoy the chewy, sticky goodness—you’ve just made a batch of irresistible peanut butter chocolate chip bars!