Add the ghee (or butter) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy.

Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined.

In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chocolate chips. Cover with plastic wrap (or transfer to a sealed container) and place in the refrigerator.

Refrigerate dough for at least 30 minutes (up to 2 days) to allow the dough to set up.

When you’re ready to bake the bars, preheat the oven to 350 degrees F and line a 9” x 5” (for thicker bars) or 8” x 8” (for regular, thinner bars) with parchment paper. 

Transfer dough to the parchment-lined pan and smooth into an even layer. Sprinkle with even more chocolate chips (or chunks) if desired (highly recommended). Bake 20 to 30 minutes, until golden-brown around the edges and desired goo or crisp level is reached. Allow bars to cool at least 10 minutes. Sprinkle with coarse sea salt (highly recommended!), cut into squares, and serve!