In a small sauce, stir together coconut oil and maple syrup. Heat over low-medium heat until it starts boiling, stirring frequently. Once it begins to boil, let boil for 1 more minute. Remove from heat and stir in peanut butter, vanilla and salt until smooth.
Pour hot mixture over dry ingredients and mix until thoroughly combined. Stir in the mini chocolate chips.
Working quickly, so the chocolate doesn't melt, pour into a parchment-lined 8x8 pan and let set in the refrigerator for about an hour, or until set.
Cut into 12 bars and store tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 2-3 weeks. These bars will get softer and a little crumbly when they're stored at room temperature for too long, so make sure to keep them chilled!