1. Line an 8 inch (20cm) square baking pan with baking parchment and set aside.

2. Mix the rolled oats with the chocolate granola in a large bowl. Add the peanut butter and maple syrup to a small saucepan, mix and carefully heat up until you can see bubbles form in the mixture. Remove from the heat and mix with the oats-granola mixture until all is one big sticky mess. Transfer to the pan and press to the bottom and sides to get an even and compact layer – works best with the back of a spoon or spatula. Let cool down completely, then place in the fridge for about 30 minutes.

3. Take the granola bar layer out of the baking pan and cut into 8 rectangular bars. Place on a board with baking parchment – leave some space in between the bars. Melt the semi-sweet chocolate coating and the milk chocolate coating separately either over a pot with simmering water or the microwave. Drizzle the bars first with the melted semi-sweet chocolate coating, then with the melted milk chocolate coating. Let cool down and dry completely. Store in an airtight container in a cool place.