In a small microwave safe bowl, combine the peanut butter, agave, and a pinch of salt, microwave until warm, about 30 seconds, and stir well to combine. Add the almond flour and just 2 tbsp chocolate chips and mix well. Press into a small baking dish. Chill in the refrigerator.

Add the remaining chocolate chips to another microwave safe bowl. Microwave until melted, about 40 seconds, adding 10 seconds at a time if they’re not smooth. Pour over the cookie dough bars and chill until set, about 15 minutes more.