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Peanut Butter Weet-bix Slice - Keke Witipiki me te Pata Pīnati

This Peanut Butter Weetbix Slice has the base of the Weet-bix Slice with a creamy peanut butter filling and topped with chocolate.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Chill Time 1 hour
Servings 20 slices

Ingredients

Weetbix Layer - Paparanga Witipiki

  • 4 witipiki (weetbix)
  • ⅓ C (50 g) puehu parāoa noa (plain flour)
  • ⅔ C (55 g) kokonati pūtī (desiccated coconut)
  • ½ tsp pēkana paura (baking powder)
  • 65 g pata (butter)
  • He kini tote (a pinch of salt)
  • 70 g tiakarete parauri (dark chocolate, chopped)
  • 2 tbsp pata pīnati pakepakē (crunchy peanut butter)
  • 1 tsp wanira (vanilla)
  • ½ C (100 g) huka hāura (brown sugar)

The Crunchy Peanut Butter Layer - Te Paparanga Pīnati Kakukaku

  • 120 g pata kūteretere (softened butter)
  • ½ C (40 g) puehu huka (icing sugar)
  • 1 tsp wanira (vanilla)
  • ½ C (135 g) pata pīnati kakukaku (crunchy peanut butter, room temperature)

The Chocolate Layer - Te Paparanga Tiakarete

  • 100 g tiakarete parauri (dark chocolate, 50%)
  • 1 ½ tbsp (22 ml) noni (oil, neutral flavoured)

The Decorations - Ngā Whakarākei (All Optional)

  • 100 g Mini peanut butter cups
  • ¼ C (35 g) nati kua tapahia (chopped nuts)

Instructions

Weetbix Layer - Paparanga Witipiki

  • Pre-heat the oven to 170 °C degrees.
    Line a 20 cm square tin with baking paper.
  • Crush the wīti pīki (weet-bix) in to a medium sized bowl until fine.
    Add the puehu parāoa (flour), kokonati (coconut) and pēkana paura (baking powder). Kaurorihia - stir it. Leave to the side.
  • Add the pata (butter) and chopped tiakarete (chocolate) in to a small pot. Melt it over low heat.
    Once melted, add in the pata pīnati kakukaku (crunchy peanut butter), wanira (vanilla) and huka hāura (sugar). Stir for another minute on low and remove from the heat.
  • Pour the chocolate mixture in to the dry ingredients. Whakaranuhia - mix to combine.
    Press it firmly in to the prepared tin with your hands or the back of a spoon.
  • Bake for 15 minutes.
    Once baked, remove from the oven, leave it in the tin and cool for 25 minutes.

The Crunchy Peanut Butter Layer - Te Paparanga Pīnati Kakukaku

  • Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl.
    Whip on high for 4 - 5 minutes until light and fluffy.
  • Add the pata pīnati kakukaku (crunchy peanut butter) and whip for another 30 seconds.
  • Spread it on to the cooled base.
    Whakamātaohia - refrigerate for 15 minutes.

The Chocolate Layer - Te Paparanga Tiakarete

  • Chop the tiakarete parauri (dark chocolate) in to small pieces.
    Add the chopped tiakarete (chocolate) and noni (oil) in to a small pot. Gently melt it together over low heat.
  • Remove from the heat and cool for 5 minutes.
    Spread it on to the chilled peanut butter layer, give the tray a little shake so the tiakarete (chocolate) is even.
  • Keep the tiakarete (chocolate) plain or decorate with mini peanut butter cups and chopped peanuts.
  • Whakamātaohia (refrigerate) for 20 minutes or until the tiakarete (chocolate) is set. Slice and enjoy with a nice hot drink.
    Keep this slice in the refrigerator, in a sealed container, it will keep for up to 7 days.
  • If you are travelling this slice e.g for school lunches, freeze the slice for an hour before travelling so everything stays firm.