Preheat convection oven to 350°F (175°C) and line an 8x4-inch loaf pan with parchment paper, ensuring overhang for easy removal.

Combine 1 cup almond flour, 1 scoop protein powder, 2 tablespoons melted coconut oil, and 1 tablespoon syrup in a mixing bowl until a cohesive dough forms.

Transfer dough to the prepared pan and compress into an even layer using a flat-bottomed tool. Bake for 10 minutes or until the edges exhibit light browning. Remove from oven and allow to reach ambient temperature.

Prepare the caramel layer by whisking the peanut butter, 0.25 cup syrup, 2 tablespoons protein powder, and sea salt until the mixture emulsifies and thickens.

Distribute the peanut butter mixture uniformly over the cooled shortbread base. Transfer the pan to a freezer for 20 minutes to achieve structural stability.

Combine chocolate chips and 1 teaspoon coconut oil in a glass bowl. Heat in 30-second intervals at 50% power, stirring between cycles, until a smooth liquid phase is achieved.

Apply the chocolate layer over the chilled peanut butter surface, tilting the pan to ensure edge-to-edge coverage.

Return the assembly to the freezer for 45 to 60 minutes. Once fully set, remove from pan and partition into 12 equal bars using a warmed chef's knife.

Store the final product in an airtight container at or below 40°F (4°C).