📋 Instructions

1. 1Line the pan — Line a 20 x 20 cm (8 x 8 in) metal pan with parchment, leaving a 5 cm (2 in) overhang on two sides. The overhang becomes handles for lifting the slab later.
2. 2Warm the peanut butter — Microwave 250 g (1 cup) peanut butter and 170 g (1/2 cup) honey in a large bowl for 20 seconds at full power. Stop when the mixture stirs smooth and glossy, with no streaks of honey visible.
3. 3Stir in salt — Add 2 g (1/4 teaspoon) fine sea salt and stir for 10 seconds. Salt dissolves faster in the warm mixture than in the finished bars.
4. 4Fold in the oats — Add 200 g (2 cups) rolled oats in two additions, folding with a spatula until no dry oats remain. The mixture is ready when it pulls away from the bowl sides in one mass.
5. 5Press into the pan — Scrape the mixture into the lined pan and press with a flat spatula or the base of a measuring cup. Press until the surface is level and firm to the touch, about 60 seconds of steady pressure.
6. 6Chill until set — Refrigerate uncovered for 35 minutes. The slab is set when the surface feels cool and firm and the parchment peels away without sticking.
7. 7Lift and slice — Lift the slab out by the parchment overhang and place it on a cutting board. Cut into 12 bars with a sharp chef's knife, wiping the blade between cuts.