Preheat the oven to 350 F. Line 2 9X5 loaf pans with parchment paper that overhangs on each side (you will use it to remove the bars). Set aside.
Mix the chopped peanuts and oats in a large, heat-proof bowl. Set aside.
Place the oil in a small, heavy-bottomed saucepan. Use the same measuring cup to measure the golden syrup, honey and agave. Add that to the saucepan as well as the peanut butter.
Stir, over medium heat, until the mixture is completely combined and simmering. Turn off the heat and stir in the vanilla and 1/2 teaspoon sea salt.
Pour the hot oil and syrup mixture over the oat and peanut mixture. Stir to incorporate and then divide evenly between the 2 loaf pans. Use another sheet of oiled parchment paper to press the mixture firmly into each pan. Sprinkle with salt.
Bake for 20-25 minutes, until the edges are browned.
Let cool completely in the pans on a cooling rack.
Remove the oat "cakes" by the parchment paper overhang. Place on a cutting board and slice each loaf into 6 bars.
Line the bars up with about 1 inch between each.
Place the chocolate chips in a heatproof bowl. Microwave on 50% power in 45 second intervals until the chocolate chips are melted and can be whisked smooth.
Pour the melted chocolate into a quart (or gallon) freezer bag. Cut a tiny snip off one corner. Use the bag to squeeze the chocolate out in a fine drizzle, going over the bars the short direction.
Let the chocolate set completely before mailing or storing.