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

For crust, combine all ingredients in a large bowl and cut in the butter/coconut oil with a pastry cutter or two forks until a crumbly mixture forms. Turn crumbly mixture out into prepared pan and using your hands or a spatula, hard-pack the crumbs to form an evenly smooth crust layer. Pierce crust with a fork in a dozen places before placing in oven. Bake for 10-13 minutes, or until crust has just barely set. It should should still be white, but crusted over and set. While crust bakes, make the PB filling.

For peanut butter filling, add the butter to a medium bowl and heat in microwave to melt, about 30 seconds. Add the remaining ingredients and stir until smooth. Spread filling over still warm crust using an offset knife or spatula to form an even layer. Set aside.

For chocolate, heat chocolate chips and coconut oil in microwave to melt, about 1 minute. Stop to check and stir, and continue heating in 15-second intervals until mixture can be stirred smooth. Pour chocolate over peanut butter and shake the pan a bit to help chocolate even out. If need be, use an offset knife to evenly spread.

Cover pan and allow bars to cool and set up for at least 3 hours in the refrigerator, or overnight, before slicing and serving.