No-bake Marshmallow Slice - Keke Māngohe Tunu-kore

A delicious no-bake slice with light marshmallow or cheats nougat, flavoured with toasted coconut, chocolate and flavours of your choice.

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Prep Time 40

Setting Time 1

Servings pieces

Equipment

1 sugar candy thermometer

Ingredients

The Biscuit Base - Te Paparanga Pihikete

125 g pihikete tiakarete (chocolate biscuits - I use Oreos but any store bought cookies work)
½ C (45 g) kokonati pūtī (coconut)
60 g pata kua rewaina (melted butter) or hinu kokonati kua rewaina (melted coconut oil)

The Nougat - Te Tāhungahunga

2 kahu hēki (egg whites, size 6 eggs)
½ tsp kirīmi tāta (cream of tartar)
1 ½ tsp paura tetepe
2 tbsp wai (water)
¾ C (70 g) kokonati (coconut)
¾ C (165 g) huka one (caster sugar)
¼ C (65 ml) wai (water)
¼ tsp tote (salt, fine)
1 tbsp wanira (vanilla)

Fold ins (these can be changed according to what you like)

⅔ C (100 g) pīnati kua tapahia (chopped peanuts, dry roasted)
½ C (65 g) karanipere kua tapahia (chopped cranberries)
¼ C (65 g) pata pīnati (peanut butter, add more if you want)

The Chocolate Layer - Te Paparanga Tiakarete

140 g tiakarete parauri (dark chocolate, 50%)
1 ½ tbsp noni (oil)

Peanut Butter Decoration - Whakarākei Pata Pīnati (optional)

¼ C (65 g) pata pīnati māeneene (smooth peanut butter, optional for decoration)

Instructions

The Biscuit Base - Te Paparanga Pihikete

Add the pihikete tiakarete (chocolate biscuits) and kokonati (coconut) in to the tāwhirowhiro (food processor). Turn in to a fine crumb.
If you don't have a food processor you can crush the biscuits in a mortar and pestle or with a rolling pin.
Add the pata kua rewaina (melted butter) or hinu kokonati kua rewaina (melted coconut oil) and process for 30 seconds.
Add the crumb to a 20cm lined baking tin. Press this crumb in as firmly as it can go. Chill it in the fridge while you make the nougat.

The Nougat - Te Tāhungahunga

Whip the kahu hēki (egg white) and kirīmi tāta (cream of tartar) in a heatproof bowl, until soft peaks form.
Add the paura tetepe (gelatine powder) and wai (water) in to a heatproof cup. Stir until combined and leave for 5 minutes to bloom.
Add the kokonati (coconut) to a pot and toast over medium heat until golden. You can skip the toasting part if you don't want but it does add beautiful flavour.
Remove from heat and add to a plate to cool slightly.
Add huka one (caster sugar), tote (salt) and wai (water) to the same pot. Boil over high heat until it reaches 140 degrees celsius.
As the sugar syrup is heating up, melt the bloomed gelatine in the microwave for 20 seconds.
Slowly pour the hot sugar syrup into the whipped meringue and whip on high for a minute or so.
Then pour in the melted gelatine as you continue to whip for 5-7 minutes.
Add in the wanira around the three minute mark.
Once the meringue has stiff peaks, fold in the kokonati (coconut), pīnati (peanuts) and karanipere (cranberries). Then, fold through the pata pīnati (peanut butter).
Pour on top of the cooled base and refrigerate for 15 minutes to start the setting process.

The Chocolate Layer - Te Paparanga Tiakarete

Melt the tiakarete parauri (dark chocolate) and noni (oil) gently in the microwave.
Stir until smooth and then pour gently over the slightly chilled slice.
Give the tin a shake to smooth out the chocolate.

Peanut Butter Decoration - Whakarākei Pata Pīnati (optional)

Immediately (before the chocolate sets), pipe on the pata pīnati (peanut butter) in little lines all over the slice. It is easiest in a piping bag with a small star tip. Once you have added all the dots, gently drag a kebab stick through each one to get a simple design.
Again, this is just an option you can leave it plain chocolate or sprinkle over chopped nuts or freeze dried fruit too. Set in the fridge for an hour or so.
Keep this slice stored in the fridge in a sealed container.
It will last for up to a week this way.