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