Combine peanut butter, honey, and vanilla in a medium bowl, stirring until smooth and glossy. Add salt and rolled oats, then mix for about 1–2 minutes until evenly coated.

Fold mini chocolate chips into the oat mixture, gently stirring to distribute pockets of rich chocolate throughout the bars without overmixing.

Press the mixture firmly into an 8×8-inch pan lined with parchment paper. Smooth the surface with the back of a spatula. Chill for 30–45 minutes until set.

Melt dark chocolate and coconut oil together in a microwave-safe bowl, heating in 20-second bursts and stirring between each until silky smooth.

Drizzle the melted chocolate over chilled bars using a fork or spoon for a zigzag pattern. Return to fridge for 10 minutes to set.

Slice the bars into 12 even squares. Use the parchment overhang to lift them out for easy slicing.