Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and set aside.

In a medium bowl, combine 2 cups almond flour, just over 1/4 tsp salt, and 1/4 tsp baking soda.

Add 2 tsp pure vanilla extract and your chosen sweetener: either a pinch of uncut stevia OR 5 1/2 tbsp pure maple syrup or honey. If you used stevia, also add 5 1/2 tbsp water. Stir until a workable dough forms.

Transfer the dough to the prepared pan. Place a second sheet of parchment over the dough and press evenly (use your hands or a flat-bottomed measuring cup) until the dough covers the bottom of the pan in an even layer.

Bake on the center rack for 12 minutes. Remove from the oven and let the crust cool at least 20 minutes at room temperature.

While the crust cools, thin 1/2 cup peanut butter (or allergy-friendly sub) with milk of choice, a little at a time, until spreadable.

Spread the thinned peanut butter evenly over the cooled crust. You can do this while the crust is still in the pan or remove the crust first by lifting the parchment.

Place 1/2 cup chocolate chips in a microwave-safe bowl (or use a double boiler). Add optional 1–2 tsp oil if you want a smoother, easier-to-spread chocolate. Melt carefully, stirring frequently, until smooth.

Spread the melted chocolate over the peanut butter layer in an even layer.

Chill in the refrigerator until the chocolate is set (about 15–30 minutes). Use the parchment to lift the bars from the pan and slice into squares.