Prep the cookie base: Crush the cookies into fine crumbs. Stir in melted butter and the sea salt until the mixture looks like wet sand.

Press and chill: Press the crumbs into the bottom of a 9-inch square dish (or 6–8 small cups) to make an even layer. Pop it in the fridge for 10 minutes to firm up.

Whip the cream: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Don’t overbeat.

Loosen the caramel: If your dulce de leche is thick, warm it slightly in the microwave for 10–15 seconds so it spreads easily.

Layer it up: Spread half the caramel over the chilled crust. Add half the whipped cream. Sprinkle on half the chocolate and nuts (if using). Repeat with the remaining caramel and cream.

Finish and chill: Add a final sprinkle of chocolate, then drizzle with more caramel. Chill for at least 1 hour so the layers set and flavors meld.

Serve: Scoop into bowls or slice into squares. Add a pinch of flaky sea salt on top for a sweet-salty pop.