Line your baking dish with parchment paper, leaving overhang on the sides for easy lifting.
In a microwave-safe bowl, combine the peanut butter and honey. Microwave in 30-second bursts, stirring in between, until the mixture is smooth, warm, and glossy.
Add a teaspoon of vanilla extract and a pinch of salt to the warm mixture, stirring well to incorporate all the flavors.
Lightly toast the oats in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly golden, then let them cool slightly.
Pour the toasted oats into the peanut butter mixture and fold gently until everything is evenly coated and sticky enough to hold together.
Chop the dark chocolate into small chunks and melt in short 20-second bursts in the microwave, stirring after each until smooth and glossy.
Pour the melted chocolate into the oat and peanut butter mixture and fold gently to combine, creating a shiny, chocolate-coated mixture.
Transfer the mixture into your prepared dish, then press down firmly with the back of a spatula or your hands to create an even, compact layer. This helps the bars hold their shape.
Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm and set.
Lift the set mixture out of the dish using the parchment overhang, then cut into squares or rectangles with a sharp knife.
Serve the bars immediately or store them in an airtight container in the fridge for up to a week. For longer storage, freeze and thaw slightly before enjoying.
