Melt chocolate chips with coconut oil over a double boiler at low heat, then cool slightly before mixing to prevent seizing and achieve a smooth, glossy finish that sets properly.

If your sunbutter is too thick, gently warm it before mixing to ensure smooth, even distribution throughout the bars without overmixing, which can make the texture dense.

Reserve some Maldon flakes to sprinkle on top immediately after the chocolate layer sets—this creates a delightful salt-sweet contrast that enhances both flavors and prevents the salt from dissolving.

Refrigerate the sunbutter base layer for 15-20 minutes before adding the chocolate top layer; this prevents layers from merging and creates cleaner, easier-to-slice bars with distinct textures.

Use parchment paper overhanging the sides of your pan—once chilled, you can easily lift out the entire batch and cut uniform bars with a sharp, warm knife for clean edges.