• Line an 8x8-inch pan with parchment paper or foil with an overhang for easy removal. Don't spray with cooking spray as it makes these greasy. Set aside.
• In a small blender jar or a food processor, pulse the 1 cup packed pitted dates to create a very thick and sticky paste. (If your dates aren't moist, soak in warm water and then drain and dry very well) Scoop out the date paste and place it in a bowl.
• Slightly warm up the ⅓ cup creamy peanut butter and ⅓ cup pure maple syrup in a large bowl in the microwave for 15-20 seconds. Add the date paste to the bowl and stir well. Add in the 1 teaspoon vanilla extract.
• Stir in the ½ cup quick 1-minute oats and the 1 cup old-fashioned oats. Add in the ¾ cup shelled and chopped pistachios and ¾ cup shelled and chopped pistachios. Knead with your hands to get it all well mixed.
• Press the mixture into the prepared baking pan and set aside while assembling the melted chocolate.

Granola Bar Topping

• In a large microwave-safe bowl combine the 1 cup dark or milk chocolate chips and 2 teaspoons coconut oil (measured when the oil is in a hardened state).
• Microwave in 15-second increments stirring between each increment until melted.
• Pour the chocolate evenly over the bars and tilt the pan around to move the chocolate in an even layer on top.
• Cover the chocolate-coated bars and place them in the fridge until they are set. Remove from the pan and cut into bars and serve.