In a medium mixing bowl, stir together all ingredients except the baking chocolate and salt.
For thin bars, lightly spray an 8x8 baking dish with cooking oil or line with parchment paper. For thicker bars, do the same with a 9x3 loaf pan. Using clean hands, press the filling into an even layer so that it fills the entire dish.
To melt chocolate in the microwave: In a small bowl, microwave the baking chocolate or chocolate chips in 30 second intervals, until melted. Stir between intervals to prevent burning. Stove top: Cook in a small sauce pot over medium heat, stirring frequently to avoid burning.
Drizzle the melted chocolate across the top of the bars. Top with flaked sea salt if desired.
Cover and freeze for at least one hour. Slice into 12 pieces to serve. Keep refrigerated for up to a week.
Peanut butter: Feel free to use any kind of nut butter or sunflower butter to make this recipe nut-free. I use natural peanut butter but regular peanut butter works as well.
Old fashioned oats, also known as rolled oats. Choose certified gluten-free oats to make this recipe gluten-free. I have not tested this recipe with instant oats but they should work.
Freezing instructions: Individual peanut butter chocolate bites freeze well and will thaw quickly at room temperature. Freeze in an air-tight container for up to 3 months.
Other add-ins: Coconut flakes, chocolate chips, chia seeds, and hemp hearts are all delicious options. Add up to ¼ cup total add-ins to the mixture.