1. Line a 20x20 cm (8x8 inch) square baking dish with parchment paper, letting the sides overhang for easy removal.

2. Add rolled oats, pitted dates, peanut butter, coconut oil, and salt to a food processor.

3. Pulse in short bursts until the mixture clumps together into a sticky, uniform dough. If too dry, add water one teaspoon at a time.

4. Scatter roasted peanuts over the mixture and pulse just 2–3 times to fold them in without fully breaking them down.

5. Transfer the mixture to the prepared dish and press down firmly with the back of a spoon or flat-bottomed glass until evenly compacted.

6. Melt chocolate chips in a heatproof bowl over a simmering double boiler, stirring until smooth.

7. Pour the melted chocolate over the base layer and spread evenly with a spatula.

8. Refrigerate for at least 2 hours, or until fully set.

9. Lift the slab out using the parchment overhang and cut into 12 bars or 16 squares with a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.