1. Line an 8×8 baking pan with parchment paper and set aside. In a small saucepan, add the chocolate chips, date syrup and peanut butter. Heat the mixture over low-medium heat on the stove, stirring continuously, until the chocolate is completely melted and the mixture is smooth. Remove from heat.
2. Stir in the rolled oats, chopped peanuts and vanilla extract and combine thoroughly. Empty the mixture into the prepared pan and smooth it out the best you can! Place the pan in the fridge for 4-5 hours to chill.
3. Remove the bars from the fridge and cut them into 16 squares.

Store the bars in the fridge, in an airtight container for up to 2 weeks. If you’re stacking the bars, place parchment paper in between the layers to prevent sticking.

The bars will also last in the freezer, in an airtight container, for up to 2 months. Thaw them overnight in the fridge!