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No-bake-hedgehog slice is cut in to slices and two pieces are stacked on top of each other, the texture of the slice and the chocolate topping can be side.
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Hedgehog Slice - Keke Tapatahi Hetiheti

A no-bake hedgehog slice made with shortbread biscuits, nuts, fruit, chocolate and peanut butter. Topped with a chocolate ganache.
Course Baking
Cuisine Slices
Keyword easy no-bake recipes, Hedgehog slice, Hedgehog slice nz, kids party recipes, no bake hedgehog slice, simple christmas recipes, te reo Māori
Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 16 large pieces

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.