No-bake Hedgehog Slice with Marshmallow

Hedgehog Slice with Marshmallow – Keke Papatahi Hetiheti me te Māngohe

How cute is this combination! We take my super simple no-bake hedgehog slice recipe and instead of topping it with a hokey pokey ganache we add māngohe (marshmallow). 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 goes from a weird looking syrup in to a billowing meringue and in no time at all, it turns in to springy marshmallow. This one has golden syrup in it too which marries in nicely with the hedgehog slice flavours.

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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.

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Prep Time 30 minutes minutes

Chill time 40 minutes minutes

Servings 24 pieces of hedgehog slice

Ingredients

Hedgehog Slice – Keke Papatahi Hetiheti

• 170 g tiakarete parauri (dark chocolate, 50%)
• 65 g pata (butter)
• 3 tbsp mīere koura (golden syrup or maple syrup)
• 2 tbsp kōkō (cocoa)
• 180 g pihikete pata (shortbread biscuits)
• ½ C pihitāhio (pistachios, roasted – can be any nut)
• ⅔ C karanipere (cranberries)
• ½ C pīnati tiakarete (chocolate peanuts, optional)
• ½ C paramu tauraki-tio (freeze-dried plums, optional)
• ¾ C kokonati pūtī (desiccated coconut)
• ⅓ C pata pīnati (peanut butter or any nut butter)

Marshmallow Topping – Te Paparanga Māngohe

• 1 ½ tbsp paura tetepe (gelatine powder)
• ½ C wai (water)
• ⅓ C mīere koura (golden syrup)
• ¾ C huka one (caster sugar)
• ½ C 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!

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