Prep your pan: Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

Warm the cream: In a small pot or microwave-safe bowl, heat the cream until steaming but not boiling. If using coconut milk, shake the can well first.

Melt the chocolate: Place chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate. Let sit 2 minutes, then whisk until smooth and glossy.

Flavor and sweeten: Whisk in cocoa powder (if using), nut butter, maple syrup or honey, vanilla, and a pinch of salt. The mixture should be thick, shiny, and spreadable.

Fold in extras: Stir in any add-ins like chopped nuts, crushed cookies, or coconut. Keep the ratio balanced so it sets well.

Transfer and smooth: Scrape the mixture into the lined pan. Smooth the top with a spatula. Sprinkle with flaky sea salt if you like.

Chill: Refrigerate for 2–3 hours, or until firm enough to slice. For faster set, pop it in the freezer for 45–60 minutes, then move to the fridge.

Slice and serve: Lift from the pan with the parchment. Use a warm knife (run under hot water and wipe dry) to cut clean squares or bars.