Line an 8 x 8-inch baking pan with parchment paper.
In a large mixing bowl, stir together the peanut butter, almond flour, maple syrup, and salt until incorporated.
Scoop the mixture into the lined pan. Place a clean sheet of parchment paper over top and use your hands to press the mixture evenly into the bottom of the pan.
Transfer the pan to the freezer for 10 minutes to set.
Meanwhile, add the chocolate and coconut oil to a medium, heat-safe bowl and melt over a double-boiler or in the microwave.
Once the peanut butter layer has begun to set, pour the chocolate over top and tilt the pan back-and-forth to evenly coat.
Pop the pan back in the freezer for 30 minutes, or until the chocolate has set and the peanut butter layer is firm enough to slice.
Slice into bars (a warm knife works well for this).
Store in the refrigerator for up to two weeks or freeze for up to one month.