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No-bake Marshmallow Hedgehog Slice

Updated: · Published: by Naomi Toilalo WhānauKai · This post may contain affiliate links · 2 Reviews

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This No-bake Marshmallow Hedgehog Slice is a twist on the traditional slice that we all know and love. Whip up my simple Hedgehog Slice and then add a magical marshmallow topping that makes me everyone smile!

A flat lay shot shows a no-bake marshmallow hedgehog slice that has been cut in to pieces. The slice has got a marshmallow topping that has drizzled chocolate on top with freeze-dried plums and crushed pistachios. Three pieces are flipped on their side to reveal the hedgehog slice layer and the fluffy marshmallow layer.

Start this no-bake recipe by making my No-bake Hedgehog Slice which is so adaptable and I encourage you to use whatever you have in the cupboard. Then top it with my simple marshmallow recipe and leave it plain or decorate it simply like I did! So let's get baking!

More no-bake recipes:

Try my No-bake Peanut Butter Pie for a magical taste sensation or do you want something simpler? Then check out my Chocolate Nut and Seed Slice or Raspberry Marshmallow

Videography and photography by Sarah Henderson.

Ingredient Tips for the No-bake Marshmallow Hedgehog Slice:

On a wooden table is a wooden board that is sitting on a pink cloth. Wooden spoons sit in front of the board and pink flowers are in a glass jar. On the board is scotch biscuits and different vintage bowls and cups. There is peanut butter, butter, pistachios, coconut, peanut butter and freeze-dried plums in view.
  • Chocolate: I prefer 50% tiakarete parauri (dark chocolate) for the base of this recipe.
  • Butter: Salted and unsalted butter will work. 
  • Golden syrup: Replace this maple syrup or date syrup in the base of the slice.  
  • Cocoa: A touch of kōkō (cocoa) lifts the chocolate flavour but it can be left out. 
  • Cranberries:Swap these 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: Use kokonati pūtī (desiccated coconut) or swap it for finely chopped almonds or hazelnuts.
  • Peanut Butter: Any peanut butter will work but as an option, swap the peanut butter for Nutella, Biscoff or any other nut butter.
  • Gelatine: This little ingredient helps the marshmallow to set and if you live in NZ, I prefer the Mrs Rogers brand.
  • Golden Syrup: This is used to sweeten the māngohe (marshmallow) but can be swapped for glucose syrup.

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 Marshmallow 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.

A silver pot sits on a black portable stove. It has a glass vintage bowl sitting in it with melted Hokey Pokey chocolate. Naomi is stirring it with a spatula.

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 it gently until smooth.

On a wooden table is a wooden board that is sitting on a pink cloth. Naomi is chopping Scott biscuits with a large knife on the board. A glass vintage bowl is also on the board. A small vintage glass bowl has pistachios in it, sits in front of the board.

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).

In a glass vintage bowl is hedgehog slice ingredients. Chopped cranberries, pistachios and biscuits can be sweet. The bowl is on a wooden table.

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).

In a glass vintage bowl is hedgehog slice ingredients. Crushed freeze-dried plums, melted chocolate and runny smooth peanut butter are seen. It is on the wooden table.

5. ADD THE MELTED CHOCOLATE:

Pour in the melted chocolate mixture and pata pīnati (peanut butter). 

Whakawhenumia (mix it all together until combined).

On a wooden table sits a vintage baking tin lined with baking paper. It has hedgehog slice filling in it and Naomi is pressing it down with a large spoon. Chocolate peanuts are in a cup next to it along with a small black and white striped jug.

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 (refrigerate) as you prepare the māngohe (marshmallow).

A sugar syrup is boiling in a silver pot on top of a black portable stove. It is on a wooden table.

8. Bloom the Gelatine:

In to a large, heat-proof mixing bowl, add the paura tetepe (gelatine powder) and wai (water). 

Give it a stir and then leave it to bloom (absorb the liquid) for five minutes. 

9. Make the Sugar Syrup:

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.

A wooden board sits on a wooden table. On the board is a glass vintage bowl that has marshmallow liquid in it. A silver pot is pouring hot sugar syrup in to the bowl as a white hand mixer whips the mixture together. Freeze-dried raspberries are also scattered on the board and a brown and black ceramic jug is in the background.

10. Whip the Gelatine and Sugar Syrup:

Using a stand mixer or a hand mixer, whip the bloomed gelatine mixture on low speed as you slowly pour the hot sugar mixture in. 

Once all of the sugar syrup is mixed in, increase the speed to high and whip for a minute.

Add in the wanira (vanilla) and then continue whipping for five minutes.

A vintage square baking tray lined with brown baking paper sits on a wooden board that is on top of a pink tablecloth, on a wooden table. In the tin is hedgehog slice that is having fresh marshmallow poured on to it from a glass bowl.

11. Add the Marshmallow to the Slice:

Once the mixture reaches a thick meringue consistency, pour it on to your chilled base and smooth it out.

12. Chill the No-bake Marshmallow Slice: 

Whakamātaohia mō te 30 miniti (refrigerate for 30 minutes).

The mānoghe (marshmallow) is set when it springs back when touched. 

A vintage square baking tray lined with brown baking paper sits on a wooden board that is on top of a pink tablecloth, on a wooden table. In the tin is hedgehog slice that is having fresh marshmallow torched with a chef's torch.

13. Optional Decorations. 

Once it is set, leave it plain or torch the māngohe (marshmallow) with a chef's torch and then cut it up in to slices.

You can also drizzle over melted tiakarete parauri (dark chocolate), paramu tauraki-tio (freeze-dried plums) and pihitāhio (pistachios). 

Chill until the tiakarete (chocolate) is set and enjoy!

A wooden board sits on a wooden table. On top of the wooden board is pieces of no-bake marshmallow hedgehog slice. The pieces have been stacked on each other.

Store the Slice:

Add the Hedgehog Slice to a sealed container and store it in the fridge so the māngohe (marshmallow) stays set.

It will keep for 5 days like this.

There are so many more

No-bake Recipes

Enjoy these recipes where the oven stays off but the magic still happens.

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Naomi Toilalo is standing at a table in front of all of her baking, there is custard slice, lamingtons, drinks, cream buns and lemon pie on the table with a white tablecloth. Naomi is adding decoration to a lemon cake with purple buttercream while smiling at the camera.

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.

On a wooden board is two layers on no-bake marshmallow hedgehog slice. The biscuit chocolate base and thick marshmallow layer are seen.
Print Pin
5 from 1 vote

Hedgehog Slice with Marshmallow - Keke Tapatahi Hetiheti me te Māngohe

A no-bake slice with biscuits, nuts, cranberries, nut butter and melted chocolate, topped with a delicious marshmallow.
Course Baking
Cuisine Slices
Keyword easy no-bake recipes, Hedgehog slice, Hedgehog slice nz, hedgehog slice recipe without condensed milk, hedgehog slice with marshmallow, no bake marshmallow slice, te reo Māori
Prep Time 30 minutes
Chill time 40 minutes
Total Time 1 hour 10 minutes
Servings 24 pieces of hedgehog slice

Equipment

  • 1 x 24 cm square tin with 3 - 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) These can be swapped for 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 tablespoon (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 teaspoon 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 tablespoon pihitāhio kua tapahia (chopped pistachios)

Instructions

Prepare the Baking Tin:

  • Line a 24 cm square tin with baking paper.

Prepare 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 4 cm 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 until combined).

Press the Mixture in to the Tin:

  • Tip the ranunga (mixture) in to the prepared tin. 
    Press the mixture in to the tin firmly. 
  • Whakamātaohia (refrigerate) as you prepare the māngohe (marshmallow).

Bloom the Gelatine:

  • In to a large, heat-proof mixing bowl, add the paura tetepe (gelatine powder) and wai (water). 
    Give it a stir and leave to bloom (absorb the liquid) for five minutes.

Make the Sugar Syrup:

  • 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 Gelatine and Sugar Syrup:

  • Using a stand mixer or a hand mixer, whip the bloomed gelatine mixture on a low speed as you slowly pour the hot sugar mixture in.
  • Once all of the sugar syrup is mixed in, increase the speed to high and whip for a minute.
    Add in the wanira (vanilla) and continue whipping for five minutes.

Add the Marshmallow to the Slice:

  • Once it reaches a thick meringue consistency, pour it on to your chilled base.

Chill the No-bake Marshmallow Slice:

  • Whakamātaohia mō te 30 miniti (refrigerate for 30 minutes).
    The mānoghe (marshmallow) is set when it springs back when touched.

Optional Decorations.

  • Once it is set, leave it plain or torch the māngohe (marshmallow) with a chef's torch and then cut it up in to slices.
  • You can also drizzle over melted tiakarete parauri (dark chocolate), paramu tauraki-tio (freeze-dried plums) and pihitāhio (pistachios).
  • Chill until set and enjoy!

Store the Slice:

  • Add the Hedgehog Slice to a sealed container and store it in the fridge.
    It will keep for 5 days like this.

More No-bake - Tunu-kore

Reader Interactions

Comments

  1. Monique Jonas

    5 stars
    Ka rawe Naomi, great recipe! I haven't made marshmallow before, but your instructions are clear and the slice is gorgeous. Thanks for sharing!

    Reply

    • Naomi Toilalo WhānauKai

      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!

      Reply

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