Preheat the oven to 350° and line a 13x9 pan with parchment paper. Set aside.
Add the almond butter to a large bowl. Make sure it is well mixed, as natural almond butter can separate. Add in the coconut sugar and stir well.
Add in the applesauce, vanilla, and salt (if using). Stir until well combined.
Add in the almond flour and almond milk and mix until no dry spots remain. Fold in 1/2 cup of the chocolate chips.
Press into the pan, making it as even as possible. Top with remaining 1/2 cup of mini chocolate chips. Bake for 18-20 minutes. They won't look done, but will firm as they cool. It's best to under bake them a little for fudginess.
Let them completely cook, then cut into squares. You can get 20-24 bars. Store in an airtight container at room temperature for up to 3 days, then in the fridge after that.
*To make nut free, use cassava flour in place of the almond flour, sunflower seed butter in place of the almond butter, and a nut-free milk. May need a couple additional minutes to bake.