1. Preheat oven to 150°C fan bake. Grease a 26cm cast-iron skillet.
2. In large bowl, cream the butter, brown sugar, honey and Pic’s Peanut & Chocolate Butter for 3 minutes until light and creamy. Add the egg, and beat just to incorporate.
3. In a separate bowl, mix the dry ingredients together. Add to the creamed butter mixture and stir only until a dough is formed, then fold through most of the chocolate, marshmallows and biscuit pieces, reserving some for the top.
4. Transfer the dough to your prepared skillet, gently press into the edges and smooth the top. Dollop over a few spoonfuls of Pic’s Chocolate & Peanut Butter, and press the remaining chocolate, marshmallows and biscuit pieces into the top.
5. Bake for 25 minutes, or until golden brown and risen, yet still slightly fudgey in the centre.
Dig in while piping hot! Leftovers are great sliced into wedges and served as a cookie pie.