Line the 8-inch square pan with parchment paper, leaving overhang on the sides for easy removal.
In a small saucepan, melt the butter over low heat, stirring gently until it’s just melted and begins to bubble softly.
Add the honey to the melted butter, stirring until the mixture is smooth and slightly warmed, about 1 minute, releasing a sweet aroma.
Pour the rolled oats into a large mixing bowl, then add the peanut butter and a pinch of salt, stirring until everything is evenly coated and sticky.
Pour the warm butter and honey mixture over the oat mixture, stirring thoroughly with a spatula until the oats are glossy and well coated.
Transfer the thick mixture into the prepared pan, pressing it down firmly with the back of a spatula or your fingers to create an even, compact layer.
In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second bursts, stirring between each, until smooth and shiny.
Pour the melted chocolate evenly over the pressed oat mixture, spreading it gently with a spatula to cover completely.
Refrigerate the pan for at least 2 hours until the chocolate is set and the bars are firm to the touch.
Using the parchment overhang, lift the bars out of the pan and transfer to a cutting board.
Cut into 12 even squares with a sharp knife and serve. Store leftovers in an airtight container in the fridge for up to a week.