Prepare the pan by lining an 8x8-inch square pan with parchment paper.

In a medium saucepan, combine 1 cup of natural peanut butter and 1/2 cup of maple syrup over low heat, stirring for about 2 minutes until smooth.

Add 1 cup of gluten-free oat flour gradually and mix until thick and cohesive.

Transfer the peanut butter mixture into the prepared pan, pressing it down firmly to form a solid base layer.

Melt 1 cup of chocolate chips and 1 tablespoon of coconut oil on low heat, stirring until smooth (about 3–4 minutes).

Pour the melted chocolate mixture evenly over the pressed base layer and level it by rocking the pan.

Chill in the refrigerator for 2 to 3 hours until firm.

Let rest at room temperature for 5–10 minutes before slicing into squares.