Spread oats on a 10 by 15 inch baking pan. Bake in a 300°F oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching.
Meanwhile, place sesame seeds in a frying pan over medium heat. Shake often or stir until seeds are golden, about 7 minutes. Pour into a large bowl. Add chopped pumpkin seeds, raisins, coconut, dry milk, and protein powder and mix well. Add the hot oats into fruit/seed mixture.
Butter the hot pan from toasting the oats and set aside. In a pan, combine the honey and sugar, bring to a rolling boil over medium high heat and quickly stir in the peanut butter and orange extract until smooth.
At once, pour the sugar/peanut butter mixture over the dry fruit/seed mixture and mix well. Quickly spread in buttered pan and press into an even layer. Cover and chill until firm, at least 4 hours or until next day.
Cut into 48 bars. Heat chocolate chips and butter in top of a double boiler. Place over simmering water until melted, stirring often. Turn heat to low. Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping, then place on wire racks set above waxed paper and allow to cool.
Store in the refrigerator up to 4 weeks or freeze to store longer.