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Preheat oven to 325F and spray a square roasting pan with non-stick cooking spray, then line with waxed paper. Mix all the dry ingredients together, omitting the chocolate chips. Add the eggs, PB, olive oil and yogurt and mix well- the mixture will be thick and sticky. Press onto the pan, then top with the mini chocolate chips, if desired. Bake at 325F until golden brown, about 15 minutes. Remove from the oven and allow to cool. When the bars are still slightly warm, cut into 20 equal pieces, using a sharp knife, by placing the knife on top of the bar and applying pressure (prevents them from breaking). Store in an airtight container for up to two weeks.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse