1-Line a 9×9 inch baking dish with parchment paper to make removal easier later.

2-Crush the cookies into semi-fine crumbs using a food processor for a sturdy base.

3-Melt 1/2 cup chocolate chips with butter and stir in the cookie crumbs, instant coffee, and vanilla extract to form the chocolate crust.

4-Press this chocolate crust mixture firmly into the bottom of the prepared dish for an even layer.

5-Combine peanut butter, maple syrup or honey, and melted coconut oil until smooth and spread evenly over the chocolate crust.

6-Freeze the bars for about 30 minutes to firm the peanut butter layer, which helps it set quickly.

7-Heat heavy cream until steaming and pour over the 2 cups of chopped chocolate chips, allowing it to melt into a creamy fudge.

8-Spread the fudge layer over the chilled peanut butter layer for a glossy finish.

9-Optionally, sprinkle sea salt on top for that extra flavor pop.

10-Chill the bars in the refrigerator for at least one hour until the chocolate sets completely.

11-Cut into bars and store in the fridge as they can melt at room temperature, keeping them fresh and firm.