All together now oooOooOooooh! A tower of layers! So I’ve been having a super crazy week in the lead up to xmas (5 days to go!) and sometimes the only thing that helps to de-stress is whipping up something deliciously rich but with minimal amount of effort. Enter this super easy recipe which is a dark chocolate brownie base, a middle of smooth, creamy peanut butter and topped with sweet milk chocolate.
I had to make a brownie for a friend’s b’day and (as with all things baked) you should always double the recipe so that you can have your cake and eat it too! I used David Lebovitz’s brownie recipe minus the dulce de leche found here but feel free to use your fav brownie recipe or hey maybe try blitzing some biscuits and adding melted butter for an easy no bake recipe! You only need about 1/3 of the brownie mixture in the tray as you’ll be adding the peanut butter and chocolate layers.

So awesome I love a recipe with minimal amount of ingredients! You will need: 1 1/2 cups icing sugar, 2 cups peanut butter (I prefer smooth in this recipe, but I am totes a crunchy pb on toast kinda girl), 200g chocolate (either milk or dark)

Nuke your 2 cups peanut butter with the 1 1/2 cups of icing sugar until the mixture is melty and sugar has dissolved. The first time I made this I used 2 cups of icing sugar but found it was too sweet especially with milk chocolate as the top layer however if you’re using dark chocolate (or have a super sweet tooth) feel free to up the sugar to pb ratio.

Pour onto brownie and stick in the fridge for approx 15mins until set.

Melt the 200g chocolate. The safe way is to nuke it. I vote going the safe way next time as I managed to kill my chocolate when melting in a pot.

Leave the melted chocolate to cool for a bit before pouring onto the (set) peanut butter layer. If the chocolate is too hot it will melt a hole in your peanut butter layer. Leave to set in fridge for approx 1hour if you can wait that long!

Slice em up and check out the layers mmm layers

Deliciousness is a tower of stacked treats! Store in the fridge, if you are packing in a box make sure to put baking paper between slices or they’ll stick together.

The Biscuit Tree will be at:
Mosman Markets: 1st Saturday of the month (Mosman Square & Village Green, Spit Junction) 9am-3pm

Eveleigh Farmers Markets: 2nd & 3rd Saturday of the month (243 Wilson St, Eveleigh) 8am-1pm

Hawkesbury Harvest Farmers & Fine Food Market: 4th Saturday of the month (Harvey Lowe Pavilion Showground Rd, Castle Hill) 8am-12pm

Thornleigh Growers Markets: 3rd Sunday of the month (Phyliss Ave, Thornleigh) 8am-1pm

Glenorie Growers Markets: 4th Sunday of the month (930 Old Northern Road, Glenorie) 8am-1pm

Hey dudes 8 more days till xmas! Hope you’ve made a start on your xmas shopping! Just letting you know that The Biscuit Tree will be doing their last market of the year this Saturday 18th December at Eveleigh Farmers Markets (243 Wilson St, Eveleigh) 8am-1pm. I’ll be there selling the biscuits if you want to drop by and say hi!

So a while ago, the very awesome Yas gave me a bag filled with goodies for my b’day. Yes my b’day was a while ago I know but it was only this week that I was having a crazy case of the munchies and wanted something savoury and could only find chocolate and more chocolate in the house which meant… TIME TO CRACK OPEN THE CAN OF BACON! edit: i haz yet to try the bacon beans but zomg the bacon mints are pretty gross ahahahaha minty but with an aftertaste of smoky bacon!


Instructions for can of bacon: Open can, receive bacon! Aye aye captain! Instructions that everyone can follow!


When I opening the lid I was not prepared to see white stuff on the top and nearly freaked out till I realised it was just the paper the bacon was wrapped in haha also, the smell of bacon is quite disconcerting as I automatically associate bacon with the sounds of oil splattering so woot no mess to clean! And somehow they managed to fit 54 slices of bacon in there.


AHAHA roll of bacon in the shape of da can! Dare I eat? All sources say it’s totally safe and blessed with the magic of preservatives to last over 10 years in the can though you gotta refrigerate the bacon after opening.


Unfurling the wad of paper to reveal strips of almost neon pink bacon. See that white stuff in the middle? THAT‘S SALT BABY YEAH. So how was it? Did it taste like bacon? Well yes. Smokey bacon. Obviously not crispy bacon. But bacon that’s been so overloaded in salt my tastebuds were immediately crying out for some sort of beverage. The back of the can said serving size was 3 slices but it was so salty that I could only make it thru 1 slice lol but it was definitely interesting to taste and I guess if I was hiding out from the inevitable zombie apocalypse I would take along the can of bacon to even out my tuna rations.