1-Prepare your workspace: which means gathering everything you need and lining a 23×23 cm baking dish with parchment paper for easy removal later.

2-First, crush the chocolate cookies into fine crumbs using a food processor. Then, melt the butter and 115 grams of semi-sweet chocolate chips together before mixing in the cookie crumbs, instant coffee granules, and vanilla extract. Press this mixture firmly into the bottom of your prepared pan to form a solid crust that holds everything in place.

3-Next, combine the peanut butter, maple syrup or honey, and melted coconut oil in a bowl, then spread it evenly over the crust. Pop it in the freezer for about 30 minutes to set the filling, which helps keep the layers distinct and makes adding the next part easier. Once that’s firm, warm the heavy cream until it’s steaming and pour it over the 170 grams of chopped semi-sweet chocolate chips, stirring until smooth to create the fudge topping.

4-Spread the fudge evenly over the chilled peanut butter layer, sprinkle with a bit of sea salt if you like, and refrigerate for at least one hour until everything sets fully. Finally, cut into about 16 bars and store them in the fridge.