No-Bake Peanut Butter Chocolate Chip Oat Bars

Line a 23 cm (9-inch) square pan with parchment paper, leaving the paper hanging over two opposite sides so the slab lifts out later.

Melt the peanut butter, honey and butter in a medium saucepan over medium-low heat, stirring constantly, 3 to 4 minutes, until smooth, glossy and just bubbling at the edges.

Tip: Keep the heat low; honey scorches quickly once it boils.

Take the pan off the heat and stir in the vanilla and salt. Add the rolled oats and stir until every flake is coated and no dry patches remain.

Let the oat mixture cool in the saucepan for 10 minutes, until just warm to the touch, then stir in 3/4 cup of the chocolate chips so they stay mostly whole.

Tip: If the mix is still hot, the chips melt into streaks instead of staying as chips.

Scrape the mixture into the lined pan and press it down firmly into an even layer with the back of a measuring cup. Scatter the remaining chocolate chips over the top and press them in.

Tip: Press hard, especially at the corners; firm packing is what keeps the bars from crumbling.

Cover and refrigerate for at least 1 hour, until the slab is firm enough to cut cleanly and no longer gives when pressed in the centre.

Lift the slab out by the parchment overhang onto a cutting board and cut it into 16 bars with a large sharp knife, wiping the blade between cuts.

Tip: Store airtight in the fridge up to 1 week, or wrap bars singly and freeze up to 3 months.