Chop the dark chocolate into small pieces and place in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and glossy, and fragrant with cocoa aroma.
In a large mixing bowl, combine rolled oats and salt, tossing to evenly distribute. Feel the oats for a slightly chewy, rustic texture.
Pour the melted chocolate over the oats, then add honey and vanilla extract. Use a spatula to fold everything together until the oats are thoroughly coated and sticky, with a rich chocolate aroma filling the air.
Line your pan with parchment paper, then transfer the mixture into it. Use the spatula to press firmly, spreading the mixture into an even layer and creating a slight crackle as you press down.
Place the pan in the fridge and chill for at least 2 hours, or until the mixture is firm and set. During chilling, the chocolate deepens in aroma and the mixture becomes dense and chewy.
Once set, lift the mixture out of the pan using the parchment paper and transfer to a cutting board. Use a sharp knife to slice into 12 bars, ensuring clean, neat edges with a slight sheen.
Arrange the bars on a plate or store in an airtight container. For best texture, let them sit at room temperature for a few minutes before serving, allowing the chocolate to soften slightly and the chewiness to shine.
