Line your 9x9-inch pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter in short bursts, about 30 seconds each, until it’s just melted and fragrant.
Add the honey to the melted butter and stir until the mixture is smooth and slightly frothy.
Chop the bittersweet chocolate finely and add it to the warm butter-honey mixture. Microwave in 15-second bursts, stirring between each, until the chocolate is fully melted and glossy.
In a large bowl, combine the oats and salt. Pour the warm chocolate mixture over the oats and stir thoroughly until all the oats are evenly coated and sticky.
Transfer the mixture into your prepared pan. Use a spatula to press it firmly and evenly into the pan, ensuring a compact, uniform layer.
For the topping, melt an additional 1/2 cup of chocolate in the microwave, then drizzle or spread it over the pressed oat base for a glossy finish.
Optional: sprinkle nuts or dried fruit on top before the chocolate sets for added texture and flavor.
Place the pan in the fridge and chill for at least 2 hours, or until the bars are firm and shiny on top.
Once set, lift the whole block out of the pan using the parchment overhang. Slice into bars with a sharp knife, wiping the blade clean between cuts for neat edges.
Serve immediately or store in an airtight container in the fridge. These bars stay chewy and glossy for up to a week.
