Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch baking pan and line it with parchment paper, leaving an overhang to lift the bars out easily.

In a large bowl, combine the flour, baking soda, pinch of salt, granulated sugar, and brown sugar until evenly mixed.

Stir in the melted butter and vanilla, mixing until the mixture forms coarse, moistened crumbs.

Divide the dough in half. Press one half firmly and evenly into the prepared pan to form the crust, and set the remaining half aside for the crumble.

Bake the crust for about 15 minutes, or until it turns golden and is set. Remove from the oven and let it cool completely.

Place the chocolate chips and peanut butter in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer.

Pour the hot cream over the chocolate and peanut butter, let it sit for a few seconds, then stir until completely smooth and glossy. Stir in the sea salt to taste.

Pour the ganache over the cooled crust, spreading into an even layer, and allow it to come down to room temperature.

Transfer the reserved half of the dough to a small skillet and cook over medium heat, stirring constantly for about 5 minutes, until it dries out slightly and any raw flour taste is cooked off.

Remove the pan from heat and stir in the coffee granola until the mixture is evenly combined.

Evenly sprinkle the crumble mixture over the ganache. Let the pan cool to room temperature, then refrigerate for at least 2 hours so the bars fully set.

Lift the set fudge from the pan using the parchment overhang, cut into 16 bars, dust with powdered sugar, and serve chilled or at room temperature.