No-bake Marshmallow Hedgehog Slice – Keke Papatahi Hetiheti me te Māngohe
My No-bake Marshmallow Hedgehog Slice is such a delight to eat. Start the recipe by making the No-bake Hedgehog Slice. The process is so simple, begin by melting tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa). Then chop pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums). Add everything to a big bowl along with kokonati (coconut) and pata pīnati (peanut butter). Fold it all together, press it firmly in to a tin and chill.
Now for the topping. Marshmallow takes me straight back to being a kid when Mum would let me play in the kitchen. I remember making it for the first time and being blown away by the magic of it all. It starts as a weird looking syrup and transforms in to a billowing meringue. In no time at all, it turns in to springy marshmallow. This one has mīere kōura (golden syrup) golden syrup in it too which marries in nicely with the hedgehog slice flavours.
Can I change the ingredients to the base of this recipe?
Āe mārika – yes indeed! This No-bake Marshmallow Hedgehog Slice recipe is so adaptable and I encourage you to use what you have in the cupboard. Swap the nuts with your favourite kind, the nut butter for your preferred flavour and completely lose the dried fruit or freeze dried fruit if you don’t have it on hand. Use this recipe as your guide and just add your own flavour and flair.
Other no-bake recipes to try:
Love the idea of these flavours but as a rocky road? Try my Rocky Road with Homemade Marshmallow recipe, it is so delicious and makes a perfect gift. Want something a little bit special but not turn on the oven? Try my No-bake Peanut Butter Pie. Want a super simple slice with tiakarete (chocolate), nati (nuts) and kākano (seeds)? Check out my Chocolate Nut and Seed Slice.
Videography and photography by Sarah Henderson.
Hedgehog Slice with Marshmallow – Keke Tapatahi Hetiheti me te Māngohe
Ingredients
Hedgehog Slice – Keke Papatahi Hetiheti
- 170 g tiakarete parauri (dark chocolate, 50%)
- 65 g pata (butter)
- 3 tbsp (75 g) mīere koura (golden syrup or maple syrup)
- 2 tbsp (13 g) kōkō (cocoa)
- 180 g pihikete pata (shortbread biscuits)
- ½ C (60 g) pihitāhio (pistachios, roasted – can be any nut)
- ⅔ C (110 g karanipere (cranberries)
- ½ C (80 g) pīnati tiakarete (chocolate peanuts, optional)
- ½ C (10 g) paramu tauraki-tio (freeze-dried plums, optional)
- ¾ C (60 g) kokonati pūtī (desiccated coconut)
- ⅓ C (85 g) pata pīnati (peanut butter or any nut butter)
Marshmallow Topping – Te Paparanga Māngohe
- 1 ½ tbsp (18 g) paura tetepe (gelatine powder)
- ½ C (125 ml) wai (water)
- ⅓ C (115 g) mīere koura (golden syrup)
- ¾ C (165 ml) huka one (caster sugar)
- ½ C (125 ml) wai (water)
- 2 tsp wanira (vanilla)
Decorations – Ngā Whakarākei (optional)
- 40 g tiakarete parauri kua rewaina (melted dark chocolate, 50%)
- ¼ C paramu tauraki-tio (freeze-dried plums)
- 2 tbsp pihitāhio kua tapahia (chopped pistachios)
Instructions
Hedgehog Slice – Keke Papatahi Hetiheti
- Line a 24cm square tin with baking paper.
- Add the tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa) in to a medium size bowl. Melt it gently over a pot of simmering water, making sure the bowl does not touch the water. Stir until smooth.
- Chop the pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums).
- Add all the chopped ingredients in to a large bowl along with the kokonati pūtī (desiccated coconut). Give it all a big stir.
- Pour in the melted chocolate mixture and pata pīnati (peanut butter). Mix it all together. Add to your prepared tin. Press the mixture in to the tin firmly. Refrigerate for 20 minutes.
Marshmallow Layer – Paparanga Māngohe
- In a large mixing bowl, add the paura tetepe and wai. Give it a stir and leave to bloom (absorb the liquid) for five minutes.
- Add the huka one (caster sugar), mīere koura (golden syrup) and wai (water) to a medium size pot. Boil the mixture on medium-high heat until it reaches 112-113 °C. Remove from the heat.
- Whip the bloomed gelatine mixture on a low speed as you slowly pour the hot sugar mixture in. Whip on high for one minute then add the wanira (vanilla). Continue whipping for five minutes.
- Once it reaches a thick meringue consistency, pour it on to your chilled base. Let it set for 20 minutes in the fridge.
Decorations – Ngā Whakarākei (optional)
- If you want to be a bit snazzy you can torch the māngohe (marshmallow) and leave it like that. You can also drizzle over the tiakarete parauri (dark chocolate), paramu tauraki-tio (freeze-dried plums) and pihitāhio (pistachios). Chill until set and enjoy!
Ka rawe Naomi, great recipe! I haven’t made marshmallow before, but your instructions are clear and the slice is gorgeous. Thanks for sharing!
Kia ora Monique, yay! This is so awesome to hear and isn’t marshmallow just so much fun to make!!! So glad you liked it!