Hedgehog Slice – Keke Tapatahi Hetiheti
Why, oh why is this slice called Hedgehog Slice? I know someone out there will know but I have no idea. Maybe this slice would be better named – ‘No-bake Everything Slice’ as it really is one of those slices that you can add anything to. What I love most is you simply cut some things, melt some stuff, mix it all together and refrigerate. Māmā noa iho te mahi – it is so easy!
Can I change the ingredients in this recipe?
You absolutely can! Swap the nuts with your favourite kind, the nut butter for your preferred flavour and completely lose the dried fruit or freeze dried fruit if you don’t have it on hand. Use this recipe as your guide and just add your own flavour and flair.
Can I change the chocolate topping?
I top this hedgehog slice with a hokey pokey chocolate ganache and a sprinkle of chocolate covered peanuts and hokey pokey. If this is not your vibe, use your favourite chocolate flavour and sprinkle whatever you want on top. If you are feeling a little adventurous, why not try my hedgehog slice with marshmallow. It uses this base and is topped with a māngohe (marshmallow) for a pop of fun!
Hedgehog Slice – Keke Tapatahi Hetiheti
Ingredients
Hedgehog Slice – Keke Papatahi Hetiheti
- 170 g tiakarete parauri (dark chocolate, 50%)
- 65 g pata (butter)
- 3 tbsp mīere koura (golden syrup or maple syrup)
- 2 tbsp kōkō (cocoa)
- 180 g pihikete pata (shortbread biscuits)
- ½ C pihitāhio (pistachios, roasted – can be any nut)
- ⅔ C karanipere (cranberries)
- ½ C pīnati tiakarete (chocolate peanuts, optional)
- ½ C paramu tauraki-tio (freeze-dried plums, optional)
- ¾ C kokonati pūtī (desiccated coconut)
- ⅓ C pata pīnati (peanut butter or any nut butter)
The Chocolate Layer – Te Paparanga Tiakarete
- 150 g tiakarete honikoma (honeycomb chocolate, chopped)
- 50 g tiakarete parauri (dark chocolate)
- ¼ C kirīmi (cream)
The Decoration – Te Whakarākei
- ⅔ C honikoma me te pīnati tiakarete (hokey pokey and chocolate peanuts)
Instructions
Hedgehog Slice – Keke Papatahi Hetiheti
- Line a 22cm square tin with baking paper.
- Add the tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa) in to a medium size bowl. Melt it gently over a pot of simmering water, making sure the bowl does not touch the water. Stir until smooth.
- Chop the pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums).
- Add all the chopped ingredients in to a large bowl along with the kokonati pūtī (desiccated coconut). Give it all a big stir.
- Pour in the melted chocolate mixture and pata pīnati (peanut butter). Mix it all together. Add to your prepared tin. Press the mixture in to the tin firmly. Refrigerate for 20 minutes.
The Chocolate Layer – Te Paparanga Tiakarete
- Add the tiakarete honikoma (honeycomb chocolate), tiakarete parauri (dark chocolate) and kirīmi (cream) in to a medium sized bowl. Gently melt over a pot of simmering water, don't let the bowl touch the water. Stir until just melted.
- Pour the ganache over the set base. Either refrigerate like this or add these fun decorations.
The Decoration – Te Whakarākei
- Note: The chocolate honeycomb and peanuts for the topping came in a bag together by Cadbury's Old Gold. Anything can be added on though.
- Chop up the honikoma me ngā pīnati tiakarete (chocolate hokey pokey and peanuts) and add them on top of the unset ganache. Refridgerate for 30 minutes until firm and cut in to pieces.
Have made this delicious slice twice in the past 2 weeks. It truly is adaptable to whatever you have in the cupboard. I grew up loving Mum’s ‘chocolate fudge’ slice; this recipe pays homage to that but takes it to another level of yumminess. Highly recommend
Yes Chelsea! That is so cool, what other things do you add in to your Hedgehog slice? I would love to know. It is something I grew up eating too but I loved playing with the recipe and giving it a little bit of a twist. Thank you for your review!