Te Keke Kakukaku - Crunchy Slice Whipped up by Whānaukai
Ingredients:
• 1/2 cup (135g) pata pinati kakukaku (crunchy peanut butter)
• 1/2 cup (100g) hinu kokonati, pata ranei (coconut oil or butter)
• 3 Tbsp marahihi mapere (maple syrup)
• 2 tsp wanira (vanilla)
• 3 cups (180g) kangarere miere (honey nut cornflakes)
• 3/4 cup (75g) peru oneone (ground almonds)
• 1 cup (90g) kokonati puti (desiccated coconut)
• 1/2 cup pinati (peanuts, roasted and salted)
• 120g tiakarete (chocolate, chopped finely)
Method:
1. Pre-heat the oven to 170 degrees. Line a 20 cm square tin with baking paper.
2. Melt pata pinati kakukaku (crunchy peanut butter) and hinu kokonati (coconut oil). Remove from the heat and stir through marahihi mapere (maple syrup) and wanira (vanilla).
3. Add kangarere miere (honey cornflakes) to bowl and crush them into a crumb with your hands. Add peru oneone (ground almonds) and kokonati (coconut).
4. Add the pata pinati (peanut butter) mix and stir.
5. Pehia (press it down) into the tin. Sprinkle over the pinati (peanuts).
6. Bake for 18 minutes. Remove from the oven and press it down again firmly.
7. Whakarewaina te tiakarete - melt the chocolate by adding it onto the hot slice. Leave for 3 minutes and then spread it evenly.
8. Whakarakeitia - decorate it. We used extra pinati (peanuts), pata pinati kakukaku (crunchy peanut butter) and rahipere tauraki-tio (freeze-dried raspberries). Refrigerate for an hour before slicing.
9. Slice and store in the fridge for the extra crunchy factor!
