1. Preheat oven to 350°F (180°C) and line an 8×8 or 7×11-inch pan with parchment.

Chocolate Cookie Dough:

1. In a stand mixer or medium bowl, cream together the peanut butter and coconut sugar until combined. Add the almond milk and beat until smooth. Add the salt, baking soda, baking powder, and vanilla and mix well. Stir in the cocoa powder on low until incorporated, then add the almond flour and mix until a dough forms. Fold in the chocolate chips and chopped peanut butter cups with a spatula and divide the dough in half.
2. Press half the dough evenly into the bottom of the prepared pan — chill the dough briefly if it is too sticky to work with.

Peanut Butter Filling:

1. In a separate bowl, stir together the maple syrup and peanut butter until smooth. Add the vanilla, powdered peanut butter, and oat flour and mix until combined into a thick dough.
2. Press the filling evenly over the chocolate dough base layer.
3. Crumble the remaining chocolate dough evenly over the filling for the top layer.
4. Bake for 18–22 minutes, until the top is starting to darken and the edges are browning. Remove from the oven and, if desired, immediately press additional chopped peanut butter cups into the top. Allow to cool completely before cutting.

Peanut Butter Drizzle (optional):

1. Stir together the peanut butter, coconut oil, and maple syrup. Microwave in 10-second bursts until pourable, stirring between each. Drizzle over the cooled bars and let set before serving.