Hedgehog Slice - Keke Tapatahi Hetiheti

Ingredients

• 170 g tiakarete parauri (dark chocolate, 50%)
• 65 g pata (butter)
• 3 tbsp (75 g) mīere koura (golden syrup or maple syrup)
• 2 tbsp (13 g) kōkō (cocoa)
• 180 g pihikete pata (shortbread biscuits)
• 1/2 C (60 g) pihitāhio (pistachios, roasted - can be any nut)
• 2/3 C (110 g) karanipere (cranberries)
• 1/2 C (80 g) pīnati tiakarete (chocolate peanuts, optional)
• 1/2 C (10 g) paramu tauraki-tio (freeze-dried plums, optional)
• 3/4 C (60 g) kokonati pūtī (desiccated coconut)
• 1/3 C (85 g) pata pīnati (peanut butter or any nut butter)
• 1 C (160 g) tiakarete honikoma (honeycomb chocolate, chopped)
• 3 tbsp (45 ml) kirīmi (cream) or 2 tbsp miraka (milk)
• 2/3 C honikoma me te pīnati tiakarete (hokey pokey and chocolate peanuts). I used Cadbury's Old Gold mixed bag.

Instructions

1. 1

   --- Prepare the Baking Tin: ---

2. 2

   Line a 22 cm square tin with baking paper.

3. 3

   --- Melt the Chocolate: ---

4. 4

   Add the tiakarete parauri (dark chocolate), pata (butter), mīere koura (golden syrup) and kōkō (cocoa) in to a medium size bowl.

5. 5

   Pour around 4cm 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.

6. 6

   Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.

7. 7

   --- Chop the Ingredients: ---

8. 8

   Chop the pihikete pata (shortbread biscuits), pihitāhio (pistachios), karanipere (cranberries), pīnati tiakarete (chocolate peanuts) and paramu tauraki-tio (free-dried plums).

9. 9

   --- Mix the Dry Ingredients together: ---

10. 10

    Add all the chopped ingredients in to a large bowl along with the kokonati pūtī (desiccated coconut)Kaurorihia te katoa (stir it all together).

11. 11

    --- Add the Melted Chocolate: ---

12. 12

    Pour in the melted chocolate mixture and pata pīnati (peanut butter). Whakawhenumia (mix it all together).

13. 13

    --- Press the Mixture in the Tin: ---

14. 14

    Tip the ranunga (mixture) in to the prepared tin. Press the mixture in to the tin firmly.

15. 15

    --- Refrigerate: ---

16. 16

    Whakamātaohia mō te 20 miniti (refrigerate for 20 minutes).

17. 17

    --- Prepare the Chocolate Topping: ---

18. 18

    Add the tiakarete honikoma (honeycomb chocolate) and kirīmi (cream) or miraka (milk) in to a medium sized bowl.

19. 19

    Gently melt it all together in a double boiler (the same process as you used to melt the chocolate in the base).

20. 20

    --- Spread the Topping on the No-bake Hedgehog Slice: ---

21. 21

    Pour the ganache over the set base and smooth it out evenly with a spatula.

22. 22

    If you are leaving the top plain, refrigerate it now for 30 minutes. If you are decorating the top, go to the next step.

23. 23

    --- Sprinkle on the Decorations (Optional): ---

24. 24

    Chop up the honikoma me ngā pīnati tiakarete (chocolate hokey pokey and peanuts) and sprinkle them on top of the unset ganache.

25. 25

    --- Chill the No-bake Hedgehog Slice: ---

26. 26

    Refrigerate for 30 minutes until firm and then cut it in to pieces.

27. 27

    --- Store the Slice: ---

28. 28

    Add the Hedgehog Slice to a sealed container and store it in the fridge or a cool cupboard.It will keep for 7 days like this.