salted caramel, chocolate and macadamia praline tarts

Makes: 12 tarts.

Ingredients:

FOR THE TART PASTRY:

90g unsalted butter

3 tbsp water

1tbsp vegetable oil 

1tbsp sugar 

pinch of salt

1 cup flour 

FOR THE PRALINE:

1/2 cup macadamias, roasted and chopped

1/4 cup sugar 

FOR THE GANACHE:

335g dark chocolate 

90g butter

250ml cream 

FOR THE CARAMEL FILLING:

395g can dulce de leche ( alternative- boil condensed milk for 3 hours, let cool and then use)

Method:

preheat the oven to 200c and get out a muffin pan. 

for the pastry: place butter, water, oil, sugar and salt in bowl. put the bowl in the oven for 15 minutes until the butter is melted, bubbling and just beginning to brown around the edges. carefully remove the bowl from the oven and add the flour, stir quickly until the dough comes together and pulls away from the side of the dish. put a tablespoon of dough into one muffin hole and press into the base and up the sides using your fingers. repeat until all the doughs used. prick the dough with a fork once or twice and bake for 8-12 mins until the pastry is golden brown all over. 

for the praline: start by ling a tray with baking paper. pour sugar into a small saucepan and place it over a medium heat. it will start to brown and caramelise at the edges. do not stir the caramel. you can swirl the pan or use a spatula to push the darker caramel areas away from the edges and into the sugar, but NO STIRRING!!! once the sugar has turned into liquid caramel and its a dark amber colour, pour in your chopped macadamias, stir to coat and pour the whole thing onto the baking tray. spread the praline out so the nuts are in a single layer and set aside to harden. once it has set either chop it up with a sharp knife or pulse in a food processor.

to make the ganache, chop the butter and chocolate into small cubes and place them into a medium heatproof bowl. in a small saucepan, bring the cream to the boil and pour over the chocolate and allow to stand for 2-3 minutes then slowly starting in the middle working your way outwards combine all the ingredients and make a ganache. set this aside.

to assemble the tarts. put a tablespoon of the caramel into the base of each tart shell. spread it out so it forms an even layer. sprinkle a little sea salt and top with a thin layer of praline. then spoon the ganache over the top till the tart is filled. sprinkle more praline into the centre. put the tarts aside so the ganache can set

Raspberry frozen yoghurt

so christmas is fast approching and that means one thing; diets in the new yet. So as a change up I have been looking for a dessert thats healthy and i found the perfect tasting one!!

Ingredients:
1kg frozen raspberries, lightly defrosted.
375ml low fat natural yoghurt (1 1/2 cup)
2tbsp honey

Method:
using a blender, blend all the ingredients until smooth and combined. transfer into a tin or container and freeze until set.

add whole raspberries before freezing to make it look pretty.

pull- apart pizza breads

the only thing better than cheesy pull-apart bread is cheesy pul- apart bread you don't have to do much for.

start with ordering garlic balls from the local pizza place, or store bought cheesy garlic bread, and stack with store-baught sauce, cheese and your favourite fillings. and if you're having trouble coming up with the perfect filling ideas, I've got three suggestions for awesome combos below.

pepperoni pizza: pepperoni, mozzarella cheese and marinara sauce.

bbq chicken: bbq sauce, rotisserie chicken and jack cheese.

spinach and artichoke: Alfredo sauce, frozen spinach, jarred artichokes and mozzarella.

cream filled devils food cupcakes

these iconic moist, super chocolatey devils food cakes filled with yummy cream are well worth the effort! you can even make them a day ahead.

Total time: 2 hrs 5 mins
Prep: 5 mins
Inactive: 1 hr 35 mins
Cook: 25 mins
Level: easy

Ingredients:
cupcakes:
cooking spray
1 cup flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup cocoa powder
1/2 cup milk
1 tsp vanilla extract
10 tbsp unsalted butter
1 cup granulated sugar
1 lage eggs
2 egg yolks

filling:
2 cups marshmallow fluff
1/2 cup icing sugar
4 tbsp unstalted butter

glaze:
4 tbsp unsalted butter
50 g bittersweet chocolate
1 tsp honey
pince of salt

icing:
1 cup icing sugar
2tbsp unsalted butter, melted


Method:

for the cupcakes: preheat the oven to 180 degrees C, line a 12 cup muffin tin with cupcake liners and coat with cooking spray. whisk together the flour, baking soda, salt and baking powder in a medium bowl, set aside. bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolved into a smooth thicker mixture about 3 minutes. stir in the vanilla and set aside until just slightly warm to the touch. beat the butter and sugar in a bowl until combined and fluffy, about 3 minutes. add the eggs and egg yolks one at a time, beating to incorporate after each addition. continue to beat while slowly pouring the cocoa mixture into the bowl. add the flour mixture and beat until just incorporated. finish stirring by hand to avoid over-mixing. divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when pressed with the finger. let them cool in the pan for a few minutes then transfer onto a cooling rack. unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.

for the filling: beat the marshmallow, icing sugar and butter in a bowl with an electric mixer, transfer the mixture to a large resealable plastic bag and snip off the corner. pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.

for the glaze: combine the butter, chocolate, honey and salt in a small microwave safe bowl and cover with plastic wrap and poke a hole into it to vent. microwave for about 1 minute, until the butter and most of the chocolate is melted. whisk until smooth. let cool, 15-20 minutes. sip the top of each cupcakes in the glaze, and let it set, about 30 minutes

for the icing: put the filled and glazed cupcakes onto a rack set over a baking sheet. whisk the confectioners sugar, butter and 2 tbsp water together in a small bowl. top each cupcake with a drizzle of icing; let harden about 10 minutes. put the finished cupcakes onto the serving plate.

note: the cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

melt in the mouth caramel pots

cook: 30 mins
prep: 10 mins
makes: 6 pots

Ingredients:
500ml cream
125ml milk
pinch of salt
250g sugar
2 1/2 tsp vanilla extract
400g milk chocolate
5 egg yellows.

Method:
1. preheat the oven at 180 degrees Celsius.
2. in a pot, heat the cream, milk and salt till warm
3. mix the sugar and 60 ml water in another pot and heat until the sugar starts to boil, take of the heat and mix in the cream mixture be careful of the hot caramel. stir in the vanilla and chocolate till its smooth and shiny.
4. in a large bowl, mix egg yellows until pale and doubled in size. then fold in the caramel.
5. equally distrabute the mixture into 6 ramekins and place into a ban-marie. cover in foil and cook for 25 minutes. take out of the oven and out of the water and let it cool to room temperature. then wrap up into clingfilm and into the fridge.

apple muffins.

bake a batch of delicious apple muffins that are low in fat and calories in advance to have healthy breakfast on hand at all times

Total time: 55 minutes
Prep: 15 minutes
Cook: 40 minutes
Makes: 12 muffins
Level: easy

Ingredients:
cooking spray
1/4 cup chopped pecans
3/4 cup packed brown sugar
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 cup plain flour
1 cup whole wheat pastry flour
1 tsp bicarbonate soda
pinch of salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 tsp vanilla extract
3/4 cup low fat buttermilk
1 golden apple, peeled, cored and cut into 1/4 inch pieces.

Method:
1. preheat the oven to 200 degrees C, coat a 12 capacity standard muffin pan with cooking spray.
2. in a medium bowl, mix together the pecans, 2tbsp of brown sugar and the cinnamon. in the medium bowl, whisk together the all-purpose and whole wheat flour, bicarbonate soda and salt.
3. in a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. add the eggs, one at a time, whisking well after each addition. whisk the applesauce and vanilla.
4. whisk in the flour mixture into two batches, alternating with the buttermilk. whisk just until combines. gently stir in the apple chunks.
5. pour the batter into the prepared muffin pan and sprinkle with the pecan mixture . tap the pan on the counter a few times to remove any air bubbles. bake until a wooden pick inserted in the centre of one of the muffins comes out clean ( 20 - 25 minutes )
6. let cool on a wire rack for 15 minutes, run a knife around the muffins to loosen them and unmould, cool completely on a rack.

peanut butter oatmeal sandwich cookies with marshmallow creme filling.

these cookies are soft, spiced, pliable cookies that are perfect for squishing together with a bunch of marshmallow cream in the middle. but they also have a nice peanut butter kick and a tender bite from the oats.

the cookies come together quickly and bake up perfectly soft. these are ones you are going to want to watch while they are in the oven though - you want the centres to be barely past dough and the edges just turning slightly golden brown, any further and the cookies will lose the soft, squishy texture that makes them so awesome and perfect for sandwiching.

the marshmallow creme filling was hailed as " frosting that should be put on everything" by my friends. i love it too because its so simple, just whip all the ingredients together and voila- done and ready to spread. 

once the cookies are baked, and the frostings made just sandwich. these throwback sandwich cookies with a peanut butter twist will have your friends begging for another.

Total time: 2 hrs 15 mins 

Prep: 2 hrs 5 mins 

Cook: 10 mins 

Level: easy 

Yield: 12 sandwich cookies 

Ingredients: 

FOR THE COOKIES: 

1/2 cup unsalted butter

3/4 cup packed light brown sugar 

1/4 cup sugar 

1 tbsp vanilla extract 

1/2 cup creamy peanut butter

1 large egg 

3/4 cup quick oats 

1 cup flour 

1/2 tsp baking powder

1/2 tsp bicarbonate of soda 

1/2 tsp cinnamon 

1/8tsp nutmeg  

pinch of salt 

FOR THE MARSHMALLOW CREME

200g jar marshmallow fluff

1/2 cup unsalted butter 

1/3 cup icing sugar 

1 tbsp vanilla extract 

pinch of salt

method: 

1. in a large bowl, cream together butter, brown sugar and white sugar until light and fluffy. beat in vanilla extract and peanut butter. beat in the egg until well blended. 

2. combine oats, flour, baking powder, bicarb of soda, cinnamon, nutmeg and salt. add into the peanut butter mixture and beat until combined.

3. chill cookie dough, cover for 2 hours. 

4. preheat oven to 180 degrees c, form rounded tbsp of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper. 

5. bake cookies in batches in middle of the oven for 10 minutes or until just pale golden. .cool cookies on baking sheet 5 minutes and then transfer to racks to cool completely.

6. while cookies are cooling, prepare marshmallow buttercream filling.

for the filling: 

1. combine all ingredients in a large bowl and mix on high for 1 to 2 minutes or until light and fluffy.

match cookies in pairs based on sizes. spread 1 tbsp of buttercream onto one cookie and sandwich with another cookie in the pair. repeat until all cookies are sandwiched.

chocolate-swirled banana bread

save your ripe bananas for this healthy marbled bread - its just over 200 calories per slice and made with half whole-wheat flour and half plain. a small amount of melted chocolate swirls in assures chocolate in every bite.

Total time: 2 hrs 15 mins
Prep: 15 mins
Inactive: 1 hr 15 mins
Cook: 45 mins
Makes: 1 loaf, 12 servings
Level: Easy.

Ingredients:
non stick cooking spray
3/4 cup plain flour
60g bittersweet chocolate, chopped
2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
2 large eggs
3/4 cup white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1/2 cup buttermilk
1 tsp vanilla extract

Method:
1. preheat the oven to 180 degrees c. lightly mist a loaf ban with non stick cooking spray and dust well with flour to cover the pan completely. tapping out the excess.
2. put the chocolate in a medium microwavable bowl and microwave for 30 second intervals, stirring until melted and smooth. set aside to cool slightly while preparing the batter.
3. combine the bananas and sugar in a large bowl and mash with a potato masher or for until smooth with just a few small pieces of banana left. add the oil and eggs and stir until combines. using a wooden spoon or rubber spatula, mix in both flours, the baking powder, bicarb of soda and salt.
4. stir in the buttermilk and vanilla, stir 1 cup batter into the melted chocolate, fill the load pan with half the banana batter then half the chocolate batter. repeat the layers and gently swirl together using a spoon or knife. bake until golden brown on top and a toothpick inserted in the

centre comes out clean, about 45 minutes.
5. cool in the pan 15 minutes and then turn out onto a wire rack to cool completely. serve warm or at room temperature.

Note: flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.

Cinnamon- spiced Fruit smoothie

pear, plum and cinnamon smoothie

You may think smoothies are just for summers ripest berries, but blend a harvest of fall pears and plums into a mousse- like whip with almond milk, almond butter and cinnamon and you may never go back to berries.

Not only is this smoothie vegan but its made without ice, so its the prefect treat on a chilly fall day. makes one large or two small smoothies.

Ingredients:
1 ripe pear, peeled cored and roughly chopped
1 medium plums, putted and roughly chopped
1/3 cup almond milk
1 tbsp almond butter
1/4 tsp cinnamon
1 tsp vanilla
bee pollen to garnish

Method:
add all the ingredients ( except the bee pollen) to an upright blender and blend until sooth. serve immediately with the bee pollen

5 delightful desserts made with 2 ingredients

when it comes to homemade desserts, delicious doesn't have to equal complicated. whether you've spent all day slaving over the details of a dinner party or you are looking for something to snack on during your next Netflix binge, the following recipes will satisfy even your most intense dessert cravings without the fuss.

1. buttermilk biscuits donuts:

Ingredients:

1 can refrigerated buttermilk biscuits

powdered sugar

Method: 

1. fill a large pot with vegetable oil and heat until 180 degrees. 

2.Use a small cookie cutter to cut a hole out of the middle of each biscuit. 

3. place the dough into the hot oil and fry until golden on one side. about 2 minutes and then carefully turn over and repeat on the other side. 

4. remove from the oil and let drain on a paper towel 

5. cover in icing sugar. 

2. individual icebox cakes

Ingredients: 

600ml double cream

gingersnaps or chocolate wafer cookies 

Method: 

1. whisk the cream until stiff peaks

2. in your serving glass, layer your cookies with the whipped cream. 

3. cover and place in the refrigerator overnight.

3. nutella crescent rolls

Ingredients:

1 can refrigetated crescent rolls 

nutella for filling

Method: 

1. preheat the oven to 180 degrees C, line a baking sheet with parchment. 

2. unroll the crecsent dough onto the baking sheet.

3. place a tsp of nutella at a wider end of each crescent and spread down towards the narrow end. foll and form into crescent shape.

4. bake for 11 to 12 minutes or until golden brown 

5. serve warm

4. chocolate covered oreos

Ingredients:

oreo cookies 

chocolate or vanilla candy coatings 

Method: 

1. melt the candy coatings in the microwave and stir every 30 seconds until completely melted. 

2. use a fork to dip the oreos into the melted coating and cover completely.

3. tap on the edge of the bowl to remove excess and place on a cooling rack. 

4. sprinkle with crushed oreo before coating has hardened.

5. peanut butter fudge.

Ingredient:

1 container creamy peanut butter 

1 kg container vanilla frosting

Method:

1. line a 8 x 8 pan with foil. set aside 

2. add the peanut butter and vanilla frosting to a large microwavable bowl, do not stir. 

3. microwave for one minute and then stir until smooth.

4. pour the mixture into the lined pan and refridgerate until set. 

5. cut into squares and serve

chocolate chip cookie dough

meet your new favourite sweet treat. use this eggless cookie dough as you would jam or peanut butter; just a little bit will enhance your ice cream, milkshake, buttered toast or serve as the filling of a cookie sandwich ( smush some of the dough in between two vanilla wafers)

Total time: 10 mins
Prep: 10 mins
Makes: 1 cup
Level: easy

Ingredients:
1 cup plain flour
1/3 tsp bicarbonate of soda
pinch of salt
1/2 packed light brown sugar
1/4 cup granulated sugar
4 tbsp unsalted butter
2 tbsp plain yoghurt
1/2 tsp vanilla extract
1/3 cup semi sweet mini chocolate chips

Method:
1. whisk the flour, bicarb of soda and salt together in a medium bowl and set aside
2. beat the brown sugar, granulated sugar, butter, yoghurt and vanilla extract with an electric whisk medium high speed in a large bowl until well combines. add the flour mixture and mix on low speed until well incorporated.
3. fold in the chocolate chips with a rubber spatula or mix them in with your hands.

note: the dough can also be baked. roll tbsp of the dough into balls and space evenly out on a parchment baking sheet and cook for 180 degrees until the bottoms are golden brown about 10 minutes

Note: can be refrigerated for 5 days

banana bread

This bread is the perfect way to use over-ripe bananas

Total time: 1hr 15 mins
Prep: 15 mins
Cook 1 hr
Yield: 1 loaf
Level: easy

Ingredients:

2 cups flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
2 eggs
1 cup sugar
4 very ripe bananas
1 tsp vanilla extract
1/2 cup vegetable oil
1 tsp cinnamon

Method:
1. preheat the oven to 180 degrees Celsius
2. In a medium bowl, combine the flour , baking powder, bicarb of soda, salt.
3. in a large bowl, cream together the eggs and sugar until pale and fluffy.
4. stir in the mashes bananas, vanilla, oil and cinnamon. stir in the flour mixture, a third at a time until just combines
5. pour the batter into a loaf tin
6. bake for about 1 hour
7. cool for 5 minutes in the tin then turn out onto drying rack to cool.

Tropical Banana Pudding In A Jar

toasted coconut and a personal portable presentation take this favourite summertime dessert to the next level

Ingredients:

1 box instant vanilla pudding 

2 cups milk 

2 cups double cream 

1/2 cup toasted coconut 

1 box mini vanilla wafters ( coarsely crushed) 

4-6 bananas, sliced

Method: 

Prepare pudding: in a bowl, whisk together the pudding and milk ,

 layer ingredients in a small glass jar 

1/8 cup cookie crumbs 

1 tsp toasted coconut 

1/3 cup pudding mixture

5 slices of banana 

1/4 cup whipped double cream 

repeat until the whipped cream reaches just below the rim of the jar. 

add garnish: garnish with a whole wafer and sprinkle of toasted coconuts.

Add ribbon to a spoon and then tie to the jar 

brioche bread and butter pudding with lemon drizzle

Impress your friends with this surprisingly easy dish perfect for a brunch party. 

Total time: 1hr 10 min

Prep: 30 min

Inactive prep: 15 min

cook: 25 min

Yield: 6-8 servings

Level: easy

Ingredients: 

BREAD AND BUTTER PUDDING: 

butter room temperature

4 eggs 

3/4 cup whole milk 

3/4 cup heavy milk 

1 tbsp vanilla extract 

1 tsp lemon zest

1/2 cup sugar 

4 large slices brioche bread 

2 cups mixed berries ( blueberries, strawberries, raspberries, blackberries) plus more for garnish.

LEMON FONDANT: 

2 cups icing sugar 

2 tbsp water 

2 lemons, zested and juiced

Method: 

1.butter and sugar 6 ramekins

2.in a medium bowl, whisk together the eggs, milk, ream, vanilla extract, lemon zest and sugar. combine well with a whisk- then let it settle so there are no air bubbles on the surface otherwise these will cause lumps in your anglaise ( custard)

3.preheat oven to 180 degrees celcius. 

4. tear the brioche up into large pieces using your hands, add to the custard mixture and toss to combine. equally divide the berries among the ramekins and top with the bread mixture. gently press down so they are packed evenly. sprinkle with more sugar then refrigerate for 10- 15 minutes to let it all soak. 

5. bake for 25 minutes in the centre of the oven. the pudding is ready when it has puffed up and the custard is set. the top should be a nice golden colour. remove and allow to cool slightly. 

6. make the fondant. in a mixing bowl combine sifted icing sugar, water, lemon zest and juice. 

7. once the pudding has cooled slightly, invert onto an individual serving plate. drizzle the lemon fondant over the warm break pudding and serve with some extra fresh berries.

bittersweet chocolate cookies

learn how to make classic chocolate chip cookies in just a few easy steps. chunks of buttersweet chocolate lend these cookies a rich, sophisticated flabor. 

Ingredients: 

1 cup plain flour 

6 tbsp plain flour 

1/2 tsp salt

1/2 tsp baking powder

1/2 cup unsalted butter 

1/2 cup packed dark brown sugar 

1.2 cup granulated sugar 

1 large egg 

3/4 tsp vanilla extract 

170g bittersweet chocolate 

and icing sugar which is optional 

Method: 

1/ preheat the oven to 180 degrees C, and line 2 -3 baking sheets with parchment paper or slip- mats 

2/ in a large bowl, cream the butter and sugars with a hand- held electric mixer until light and fluffy, beat in the eggs and then the vanilla, gradually add the dry ingredients to the creamed mixture, stir in the chopped chocolate into a bowl

3/ to form the cookies, scoop heaping tbsp of the dough and roll by hand into balls. place the balls about 2 inches apart on the baking sheet. flatten the dough slightly with your fingertips and bake until golden brown 12- 15 minutes 

\

3/ transfer the cookies to a rack to cool, lightly dust the cookies with icing sugar if you desired

peanutbutter cookie icecream

This rich, creamy dessert is filled with real peanut butter cookies and will cool you off during hot summer months 

Ingredients: 

PEANUT BUTTER COOKIE BUTTER:

11 peanut butter cookies 

1tsp vanilla extract

2 tbsp granulated sugar 

3 to 4 tbsp whole milk 

ICECREAM: 

2 cups heavy whipping scream 

1 cup whole milk 

2/3 cup sugar 

1 tsp vanilla 

3/4 cup peanut butter cookie crumbs 

1/2 cup peanut butter chips

Method: 

TO MAKE THE PEANUT BUTTER COOKIE BUTTER: 

Peanut butter cookies vanilla sugar and milk in a food processor Pulse to break the cookies into pieces and then let them let the food processor run until the mixture forms a smooth paste. set aside 3/4 cup of the butter for the ice- cream. and store the remainder in an airtight container for another use. 

FOR THE ICE-CREAM: 

in a liquid measuring jug, set aside one cup of whipping cream and the vanilla extract. combine the remaining cream, milk, sugar and cookie butter in a medium saucepan and place over a medium heat. cook, stirring occasionally with a whisk, until the sugar dissolves and the mixture is smooth, about three minutes. remove from the heat and gradually whisk in the whipping cream mixture.

return to medium- high heat and bring to the boil/ cook the mixture until its slightly thickened, about one minute. whisk until smooth. set the bowl in an ice water bath until cool ( about 20 minutes). 

cover and refrigerate until well chilled, at least 4 hours or over night. pour the ice cream base into an ice-cream maker and churn according to the manufacturers direction. in the remaining two minutes, add the cookie crumbs and peanut butter chips. stop the machine and stir until all the ingredients are well incorporated. transfer ice-cream into a freezer safe container, store with plastic wrap pressed to ice-cream surface and freeze until firm, at least 4 hours. 

serve how ever you want to :)! x 

peanutbutter, brownie and coconut bars

I combined a peanut butter cookie, a brownie and a macaroon and made something totally wonderful, and definitely worth the effort. the bars are almost like fudge, so a little goes a long way. Bonus: this triple- threat dessert smells amazing as it bakes! 

Total Time : 3hrs 30 mins

Prep: 10 mins 

inactive prep: 2 hours 

cook: 1hr 20 minutes 

Yield: about 44 bite- size pieces 

Level: medium

Ingredients: 

FOR THE PEANUT BUTTER COOKIE LAYER: 

2 cups smooth peanut butter

1 1/2 cup sugar 

1/2 tsp salt 

2 large eggs 

1 tsp pure vanilla extract 

1/2 cup plain flour. 

FOR THE BROWNIE LAYER: 

1 cup plain flour 

1/4 cup cocoa powder

pinch salt 

6 tbsp unsalted butter 

115g bittersweet chocolate 

1 cup sugar 

3 large eggs 

1/2 cup semisweet chocolate chips

FOR THE MACAROON LAYER: 

3 large egg whites 

400g bag sweetened coconut 

1/4 cup sugar 

1 tsp pure vanilla extract 

pinch of salt

Method: 

position an oven rack in the bottom of the oven and preheat at 180 degrees. line a 9 inch square baking dish with foil, leaving some over hanging on the sides. coat the foil with cooking spray. 

FOR THE PEANUT BUTTER COOKIE LAYER: 

beat the peanut butter, sugar and salt in a medium bowl with an electric mixer on medium- high speed until smooth. beat in the eggs one at a time and then the vanilla. adjust the speed to a medium- love add the flour and then beat until incorporated. press the batter into an even layer into the bottom of the prepared baking dish: set aside

FOR THE BROWNIE LAYER: 

combine the flour, cocoa powder and salt in a medium bowl and set aside. melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes. remove from the heat; let cool slightly, then stir in the sugar. mix in the eggs until combined. stir in the flour mixture and then the chocolate chips until just combined. pour the brownie batter over the peanut butter layer. 

FOR THE MACAROON LAYER: 

Whisk the egg whites in a large bowl until frothy. toss in the coconut, sugar, vanilla and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. scatter the coconut mixture in an even layer on tip of the brownie layer 

bake until the centre doesn't jiggle when the pan is shaken and the coconut is golden brown. 1 hour 10 minutes to 1 hour 20 minutes transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight. lift out of the pan and peel off the foil trim the bar mixture to make neat edges and cut into very small squares about the size of fudge.