Line your 8-inch square pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the peanut butter, honey, and melted butter. Stir until smooth and creamy, and the mixture starts to feel sticky and glossy.
Add the rolled oats to the mixture and fold them in with a spatula until evenly combined. This will help the oats soften and absorb some of the moisture, creating a chewy base.
Gently fold in the mini chocolate chips and chopped nuts, distributing them evenly throughout the mixture. The chips should look glossy and start to melt slightly from the warmth of the mixture.
Using a spatula, press the mixture firmly into the prepared pan, spreading it out evenly and smoothing the top. Pressing down helps the bars hold together and creates a dense, chewy texture.
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the edges are golden brown and the top looks slightly glossy.
Remove the pan from the oven and let the bars cool in the pan for 10 minutes—it helps them set and makes cutting easier.
Transfer the pan to a wire rack and allow the bars to cool completely for about 30 minutes. This final cooling step ensures they are firm and easy to slice.
Once cooled, lift the bars out of the pan using the parchment overhang and cut into 12 squares with a sharp knife. Wipe the knife clean between cuts for neat edges.
Enjoy these chewy, sticky bars as a satisfying snack or dessert—store any leftovers in an airtight container at room temperature or in the fridge for longer freshness.