Step 1

Measure ingredients, and if using, make date paste by soaking 4-5 Medjool dates in just-boiled water for 2 minutes. Pit and blend with 1/4 cup of water to make a paste.

Step 2

Melt peanut butter in microwave for 30 seconds until melted.

Step 3

Line a loaf pan with parchment paper hanging over the sides. That gives you handles to lift the bars out of the pan with.

Step 4

Put melted peanut butter into a mixing bowl.

Step 5

Add maple syrup or the date paste, milk and stir.

Step 6

Then pour in the oats, salt and cocoa and fold.

Step 7

Press mixture into the pan. Press with spoon to even top.

Step 8

Refrigerate for 15 minutes while you make chocolate top.

Step 9

Prepare chocolate top by melting the chips and peanut butter in a pyrex measuring cup and microwave for 1 minute.

Step 10

Pour on top of chilled oat bar in pan.

Step 11

Top with chips or drizzle more melted peanut butter over the chocolate. Use a tooth pick or a sharp knife to create the swirl effect. To melt some peanut butter, microwave 1/4 cup in a microwave safe cup for 5 seconds repeatedly until melted.

Step 12

Chill until the chocolate is set - about 1 hour in the refrigerator, then slice into 8 squares.

Step 13

The bars are fine at room temperature for 24 hours. After that, seal them in a container and refrigerate for up to 4 days.To freeze, put them in a sealed container and freeze for up to three months. Let them thaw in the refrigerator overnight for best texture.