Line your 8x8 inch pan with parchment paper, letting the edges overhang for easy removal.
In a saucepan over low heat, combine honey and corn syrup. Warm gently for about 2 minutes, stirring occasionally until the mixture is smooth and fragrant with a caramel aroma.
In a large mixing bowl, stir the oats and a pinch of salt together until evenly combined. Add the peanut butter and chocolate chips, then mix until the dry ingredients are crumbly but coated with the peanut butter, creating a slightly sticky mixture.
Pour the warm syrup mixture over the dry ingredients. Using a spatula, gently fold everything together until the mixture becomes sticky and well coated, with the oats starting to clump together.
Transfer the mixture into your prepared pan. Use the back of a spatula or your hands to press down firmly and evenly, ensuring a compact layer that will bake into chewy bars.
Bake in a preheated oven at 180°C / 350°F for 15–20 minutes, until the edges turn a golden brown and smell toasted.
Remove the pan from the oven and let it cool for about 10 minutes. Then, sprinkle additional chocolate chips on top if desired, pressing them lightly into the warm surface.
Allow the bars to cool completely in the pan on a wire rack—about 30 minutes—until they are firm and set.
Use the overhang of parchment paper to lift the bars out of the pan. Slice into squares with a sharp knife dipped in hot water for clean, smooth cuts.
Enjoy these chewy, gooey bars immediately or store them in an airtight container. They can be kept at room temperature for a few days or frozen for longer storage.