Into a food processor, add dates and process until a paste forms.
In a saucepan, melt peanut butter, maple syrup, and coconut oil. Once creamy, remove from heat and mix in date paste. Add cinnamon, vanilla, oats, pretzels, and nuts and mix to combine. Allow mixture to cool completely before adding chocolate chunks.
Line a 9 x 13-inch baking pan with parchment paper. Spread mixture evenly in pan, pressing down.
Refrigerate for at least 40 minutes to harden, then cut into 14 bars.
For the chocolate drizzle, in a microwave in 30 second intervals, melt chocolate with coconut oil.
For the peanut butter drizzle, in a small saucepan, melt peanut butter with coconut oil. Drizzle bars and serve.