This No-bake Hedgehog Slice is such a fun, adaptable recipe that is a real crowd pleaser. With chocolate, shortbread biscuits, nuts and peanut butter, this slice is a textural explosion so let's get to it!
This no-bake 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.
Add another layer:
If you are feeling adventurous then try my hedgehog slice with marshmallow. Make the hedgehog slice base and top it with homemade māngohe (marshmallow). Or try this delicious no-bake marshmallow slice.
Videography and photography by Sarah Henderson.
Ingredient Tips for this No-bake Hedgehog Slice:
- Chocolate: I prefer 50% tiakarete parauri (dark chocolate) for the base of this recipe.
- Butter: Salted and unsalted butter will work.
- Golden syrup: This adds a light sweetness to the slice but can be replaced with maple syrup or date syrup.
- Cocoa: Just a touch of kōkō (cocoa) lifts the chocolate flavour but it can be left out.
- Cranberries: These can be swapped with any dried fruit that you enjoy like apricots, raisins, currants or prunes.
- Chocolate peanuts: Pīnati tiakarete (chocolate peanuts) create a delicious texture but can be swapped with roasted peanuts, Maltesers or your favourite lollies.
- Freeze-dried plums: These are optional but add a brightness to the slice, any freeze-dried fruit would work perfectly.
- Coconut: I use kokonati pūtī (desiccated coconut) but it can be shredded. If you are not a coconut fan, swap it for ground almonds or ground hazelnuts.
- Peanut Butter: This creates a delicious savoury note to the slice but it can be omitted or swapped for Nutella, Biscoff or any nut butter.
- Hokey pokey Chocolate: This creates an amazing texture and flavour for the topping but use your favourite chocolate.
- Hokey pokey and chocolate peanuts: I used Cadbury's Old Gold mixed bag and it makes the best texture for a topping but the slice can be kept plain too.
Expert Tips:
If you are going to change the ingredients in this slice, keep the amount of tiakarete (chocolate) roughly the same so you have enough to cover all of the ingredients. Apart from that, go forth and create the slice that you and yours love!
STEP BY STEP INSTRUCTIONS FOR THE NO-BAKE HEDGEHOG SLICE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Baking Tin:
Line a 22 cm square tin with baking paper and then set it aside.
2. Melt the Chocolate:
Add the tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa) in to a medium size bowl.
Pour around 4cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
3. Chop the Ingredients:
Chop the pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums).
4. Mix the Dry Ingredients together:
Add all the chopped ingredients in to a large bowl along with the kokonati pūtī (desiccated coconut).
Kaurorihia te katoa (stir it all together).
5. Add the Melted Chocolate:
Pour in the melted chocolate mixture and pata pīnati (peanut butter).
Whakawhenumia (mix it all together until combined).
6. Press the Mixture in the Tin:
Tip the ranunga (mixture) in to the prepared tin.
Press the mixture in to the tin firmly.
7. Refrigerate:
Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).
8. Prepare the Chocolate Topping:
Add the tiakarete honikoma (honeycomb chocolate) and kirīmi (cream) or miraka (milk) in to a medium sized bowl.
Gently melt it all together in a double boiler (the same process as you used to melt the chocolate in the base).
9. Spread the Topping on the No-bake Hedgehog Slice:
Pour the ganache over the set base and smooth it out evenly with a spatula.
If you are leaving the top plain, refrigerate it now for 30 minutes.
If you are decorating the top, go to the next step.
10. Sprinkle on the Decorations (Optional):
Chop up the honikoma me ngā pīnati tiakarete (chocolate hokey pokey and peanuts) and sprinkle them on top of the unset ganache.
11. Chill the No-bake Hedgehog Slice:
Refrigerate for 30 minutes until firm and then cut in to pieces.
Store the Slice:
Add the Hedgehog Slice to a sealed container and store it in the fridge or a cool cupboard.
It will keep for 7 days like this.
Take a look at some more
No-bake Recipes
No need to turn the oven on, just prepare your ingredients and watch it come together.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Hedgehog Slice - Keke Tapatahi Hetiheti
Equipment
- 1 x 20 - 22 cm square baking tin with 4 cm high sides.
Ingredients
Hedgehog Slice - Keke Papatahi Hetiheti
- 170 g tiakarete parauri (dark chocolate, 50%)
- 65 g pata (butter)
- 3 tablespoon (75 g) mīere koura (golden syrup or maple syrup)
- 2 tablespoon (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)
The Chocolate Layer - Te Paparanga Tiakarete
- 1 C (160 g) tiakarete honikoma (honeycomb chocolate, chopped)
- 3 tablespoon (45 ml) kirīmi (cream) or 2 tablespoon miraka (milk)
The Decoration - Te Whakarākei
- ⅔ C honikoma me te pīnati tiakarete (hokey pokey and chocolate peanuts). I used Cadbury's Old Gold mixed bag.
Instructions
Prepare the Baking Tin:
- Line a 22 cm square tin with baking paper.
Melt the Chocolate:
- Add the tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa) in to a medium size bowl.
- Pour around 4cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer. Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
Chop the Ingredients:
- Chop the pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums).
Mix the Dry Ingredients together:
- Add all the chopped ingredients in to a large bowl along with the kokonati pūtī (desiccated coconut)Kaurorihia te katoa (stir it all together).
Add the Melted Chocolate:
- Pour in the melted chocolate mixture and pata pīnati (peanut butter). Whakawhenumia (mix it all together).
Press the Mixture in the Tin:
- Tip the ranunga (mixture) in to the prepared tin. Press the mixture in to the tin firmly.
Refrigerate:
- Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).
Prepare the Chocolate Topping:
- Add the tiakarete honikoma (honeycomb chocolate) and kirīmi (cream) or miraka (milk) in to a medium sized bowl.
- Gently melt it all together in a double boiler (the same process as you used to melt the chocolate in the base).
Spread the Topping on the No-bake Hedgehog Slice:
- Pour the ganache over the set base and smooth it out evenly with a spatula.
- If you are leaving the top plain, refrigerate it now for 30 minutes. If you are decorating the top, go to the next step.
Sprinkle on the Decorations (Optional):
- Chop up the honikoma me ngā pīnati tiakarete (chocolate hokey pokey and peanuts) and sprinkle them on top of the unset ganache.
Chill the No-bake Hedgehog Slice:
- Refrigerate for 30 minutes until firm and then cut it in to pieces.
Store the Slice:
- Add the Hedgehog Slice to a sealed container and store it in the fridge or a cool cupboard.It will keep for 7 days like this.
Chelsea
Have made this delicious slice twice in the past 2 weeks. It truly is adaptable to whatever you have in the cupboard. I grew up loving Mum’s ‘chocolate fudge’ slice; this recipe pays homage to that but takes it to another level of yumminess. Highly recommend
Naomi Toilalo WhānauKai
Yes Chelsea! That is so cool, what other things do you add in to your Hedgehog slice? I would love to know. It is something I grew up eating too but I loved playing with the recipe and giving it a little bit of a twist. Thank you for your review!