Preheat the oven to 350 degrees.

Spray an 8" x 8" Glass Baking Pan with non-stick spray or grease with butter. Be generous with greasing the bottom and the sides for easier removal later.

In a bowl mix together both oats and both sugars as well as the finely chopped pecans.

Add in half a cup of melted butter and corn syrup.

Mix well until evenly combined.

Press evenly and firmly into the well greased baking pan.

Bake for 22 minutes until lightly brown around the edges.

Remove from oven and allow 5 minutes to cool and firm up before adding the chocolate.

Combine the peanut butter and chocolate chips and melt either in a double boiler, stirring in a pot over low heat or in the microwave. Stir until smooth and then allow to cool 5 minutes.

While still warm, pour the chocolate mixture over the oatmeal base and gently spread evenly.

Generously sprinkle with Fleur de Sel or coarse sea salt.

Allow to cool for an hour at room temperature, then move to the fridge to cool for at least another 3 - 4 hours (preferably even overnight).

Once the chocolate has set on top, generally after about 2 hours of cooling time, cut the bars into 16 squares, and return to the fridge.

These bars can be quite challenging to cut once fully chilled.

Serve chilled and store covered in the fridge.