To make the cookie dough, combine the nut butter, agave and coconut oil in a heat proof bowl gently melt these in the microwave for a few seconds.
Mix through the oat flour, protein powder and a little pinch of salt. Once fully combined, fold through the chocolate or peanut chips if using.
Press the mixture into a lined container and pop into the fridge to chill whilst you prepare the caramel layer.
Mix the nut butter, agave and a pinch of salt together in a seperate bowl. Gradually drizzle in the oat milk whilst mixing so you're left with a smooth, spreadable consistency.
Layer this over the cookie dough and place the bars into the freezer for 3 hours to set.
Gently melt the chocolate and coconut oil together. Slice the caramel cookie dough into small bar sized pieces and carefully coat each of these in the melted chocolate.
Place the bars onto a parchment lined tray and drizzle over a little extra chocolate for decorated. Allow them to chill in the fridge for an hour so the chocolate can set.