Preheat your oven to 175°C (350°F) and line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the peanut butter, honey, and melted butter. Stir with a spatula until the mixture is smooth, glossy, and well blended—this should take about 2 minutes and smell rich and nutty.
Stir in the vanilla extract, then add the oats, flour, baking soda, and salt. Mix gently until just combined; the batter will be thick and sticky, with oats and flour evenly distributed.
Fold in the chocolate chips, ensuring they are evenly dispersed throughout the batter—try not to overmix to keep the chips intact and melty.
Using a spatula, transfer the batter into the prepared pan and press it down evenly, smoothing the top to create a compact surface. This helps ensure even baking and a chewy texture.
Bake in the preheated oven for 15 to 18 minutes, or until the edges turn golden brown and the center looks slightly puffed. The smell of toasty oats and chocolate will fill your kitchen.
Remove the pan from the oven and let the bars cool in the pan for about 10 minutes; this helps them set and makes slicing easier.
Lift the bars out of the pan by the overhang using the parchment paper and transfer them to a wire rack. Let them cool completely for about 20-30 minutes to achieve the perfect chewy texture.
Once cooled, slice into squares and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage.