1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

4. Add peanut butter and butter together in small bowl.

5. Mix in sugar, salt and vanilla to form a thick paste.

6. Dump onto base layer and smooth over, patting down to make a flat, even layer.

7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.

8. Pour over peanut butter layer and spread out evenly.

9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

10. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

11. Cut into small squares and don’t say I didn’t warn you. These things are addictive.