Preheat your oven to 350°F and generously spray an 8x8 inch pan with cooking spray. Set aside.
In a large bowl, microwave the peanut butter and the honey until it is smooth and fluid, about 1 minute. Sprinkle the coconut sugar on top and let it stand for 5 minutes. Do not mix the coconut sugar in.
While the sugar stands, combine the oatmeal, oat flour, powdered peanut butter, protein powder, salt, baking powder, baking soda, cinnamon and roasted peanuts in a large bowl until well combined. Set aside.
Once the peanut butter/sugar mixture has been standing for 5 minutes, beat it until well combined with an electric mixer.
Add in the vanilla extract and egg yolk and beat again until well combined. The egg yolk will thicken the peanut butter mixture up quite a bit.
Pour the peanut butter mixture, along with the almond milk and mini chocolate chips, into the oatmeal mixture. Mix until well combined. Your dough will be very thick.
Press into the prepared pan and bake until it appears just set and the edges begin to turn golden brown, about 20 mins. Let cool completely before slicing and serving.
Once the bars have cooled, melt the remaining chocolate in the microwave using 20 second intervals on 50% power, stirring between each interval until the chocolate is smooth and melted. Stir in the protein powder and drizzle on the bars.
Coconut sugar is a little bit coarse, and letting it sit for 5 minutes helps it slightly dissolve. If you use brown sugar, skip this step and go right into beating the sugar and the peanut butter.