In a large pan, heat the almond butter and honey with low to medium heat until melted.
Remove from the heat. Add the protein powder and oats. Stir.
If the mixture is too thick, add 1 tsp of water until it is easy to mold into an 8x8 baking dish lined with parchment paper.
Heat up the chocolate chips in the microwave in 30-second increments until melted.
Spread the chocolate over the top of your almond butter mixture.
Freeze for 30 mins to an hour.
Cut into 16 squares and store in the refrigerator.