Preheat the oven to 350°F. Grease an 8 x 8-inch baking pan well and line with parchment paper.
Combine the flour, baking soda, salt, and sugars in a large mixing bowl.
Stir in the melted butter and vanilla and mix until everything is well combined and crumbly.
Divide the mixture in half and press half into the prepared baking pan, pressing it in as evenly as possible. Reserve the second half of the dough for the crumble layer.
Bake the crust for 15 minutes, or until golden brown and set. Allow to cool.
For the Chocolate Peanut Butter Ganache:
Place the chocolate and peanut butter in a heat-safe bowl. Heat the cream to a simmer in a small saucepan.
Pour the hot cream over the chocolate and peanut butter mixture, allow to sit for a few seconds, and then stir until everything is melted and completely smooth. Stir in the sea salt.
Pour the ganache over the cooled crust and allow to cool.
For the Crumble:
Place the remaining half of the dough into a small saucepan and cook over medium heat, stirring constantly, for about 5 minutes. The crumble should dry out slightly and the raw flour flavor should cook out.
Remove the crumble from the heat and stir in the coffee granola.
Sprinkle the mixture over the ganache layer. Cool the bars to room temperature and then place the entire baking pan in the fridge to set for at least 2 hours.
Remove from the fridge and slice into bars. Dust with powdered sugar. Serve cold or at room temperature.
If you do not feel inclined to make the coffee granola, feel free to sub in any granola.