Hedgehog Slice - Keke Tapatahi Hetiheti

A no-bake hedgehog slice made with shortbread biscuits, nuts, fruit, chocolate and peanut butter. Topped with a hokey pokey ganache.

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Prep Time 30

Chill Time 30

Servings large pieces

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)

The Chocolate Layer - Te Paparanga Tiakarete

150 g tiakarete honikoma (honeycomb chocolate, chopped)
50 g tiakarete parauri (dark chocolate)
¼ C kirīmi (cream)

The Decoration - Te Whakarākei

⅔ C honikoma me te pīnati tiakarete (hokey pokey and chocolate peanuts)

Instructions

Hedgehog Slice - Keke Papatahi Hetiheti

Line a 22cm 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.

The Chocolate Layer - Te Paparanga Tiakarete

Add the tiakarete honikoma (honeycomb chocolate), tiakarete parauri (dark chocolate) and kirīmi (cream) in to a medium sized bowl. Gently melt over a pot of simmering water, don't let the bowl touch the water. Stir until just melted.
Pour the ganache over the set base. Either refrigerate like this or add these fun decorations.

The Decoration - Te Whakarākei

Note: The chocolate honeycomb and peanuts for the topping came in a bag together by Cadbury's Old Gold. Anything can be added on though.
Chop up the honikoma me ngā pīnati tiakarete (chocolate hokey pokey and peanuts) and add them on top of the unset ganache. Refridgerate for 30 minutes until firm and cut in to pieces.