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Close up of pistachio chocolate cookie slice with melty chocolate dripping from the slice.
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5 from 1 vote

Pistachio, Coconut and Chocolate Cookie Slice - Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete

A sweet and salty cookie slice made with roasted pistachios, coconut and dark chocolate. A quick way to bake cookies but without the fuss of rolling.
Course Baking
Cuisine Cookies
Keyword cookie slice recipe, cookie slice recipe nz, gooey chocolate cookie bars, gooey chocolate cookie slice nz, Pistachio and chocolate cookies recipe, Pistachio and chocolate cookies recipe nz
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 slices

Ingredients

The Biscuits – Ngā Pihikete

  • 150 g 150 g pata kūteretere (softened butter)
  • ⅔ C (130 g) huka hāura (brown sugar, tightly packed)
  • ⅓ C (75 g)  huka one (caster sugar)
  • ½ teaspoon tote (salt, fine)
  • 2 teaspoon wanira (vanilla)
  • 1 hēki iti (small egg)
  • ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
  • ¾ C (60 g) kokonati pūtī (desiccated coconut)
  •  1 ⅓ C (200 g) puehu parāoa noa (plain flour)
  • 200 - 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I recommend the Whittakers one here but you can use any chocolate you love.

Instructions

Preheat the Oven:

  • Pre-heat the oven to 170 °C.
    Line a 20 cm square tin with baking paper. 

Whip the Butter and Sugar:

  • Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.
    Whip on high for five minutes until light and fluffy in colour.

Add the Egg:

  • Add the hēki (egg) and whip again for 20 seconds until combined.

Add the Dry Ingredients:

  • Chop the pihitāhio (pistachios) in to fine pieces. Add the pihitāhio in to the butter mixture.
    Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour).
  • Stir all of the ingredients together until everything is combined.
  • You can chop the tiakarete (chocolate) in to smaller pieces and mix it through the dough here if you want.
    If you like big chunks (like I did), follow my lead in step 5.

Press the Dough in to the Tin:

  • Tip the pokenga (dough) in to the prepared tin.
    Press it out with your hands or a spatula until it is even.
    Break the tiakarete (chocolate) in to pieces and tuck them in to the dough.

Bake the Slice:

  • Bake for 20 - 23 minutes until golden and toasty.
  • Allow to sit for five - ten minutes or so and enjoy the gooey goodness.
    This will keep well in a sealed container for up to a week.