Line the 8×8-inch pan with parchment paper and set aside.
In a large bowl, combine the almond flour and protein powder and stir to blend.
Add the peanut butter, honey, almond milk, and vanilla extract to the dry ingredients and mix with a spatula until a uniform, slightly sticky dough forms.
Fold in the chocolate chips until evenly distributed.
Press the mixture firmly and evenly into the prepared pan using the spatula.
Refrigerate for 30–60 minutes (or freeze for about 25 minutes) until set.
Lift the set mixture from the pan using the parchment paper and slice into 16 squares.
Store the bars in an airtight container in the refrigerator.
