Make the chocolate layer by adding 2.5 ounces of dark chocolate to a small saucepan and melting until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
Place in the fridge for 30 minutes-1 hour before slicing into 10 bars or squares (either works but I love squares the most). Store covered in the fridge until ready to eat. Bars will keep for up to two weeks.
*Note: if the batter feels too dry, add ½ - 1 tablespoon of melted virgin coconut oil
For the protein powder: you can use plant based or a whey protein. My personal favorite is Vital Proteins collagen peptides (which is dairy free) but I also love aloha vanilla plant based protein powder for this recipe. Those are the two I highly recommend for flavor and consistency in this recipe.