To make it, heat 3 tablespoons butter in a pot or skillet, letting the butter melt and bubble and turn brown. It will smell nutty. Add 1 cup peanut butter (smooth or crunchy, or use almond or another nut butter) and turn off the heat. If the nut butter you use is unsalted, add a pinch of salt. Stir it all around until the peanut butter melts, then stir in ½ cup of something to bind it together. Graham cracker crumbs are traditional. I used almond flour, which worked really well, and I’ve seen recipes that call for coconut flour or shredded coconut. If you’ve got some cookies around you can bear to part with, you could grind them up and throw them in. I’ll bet gingersnaps would be divine.