- Pre-heat the oven to 170 degrees. Line a 20 cm square tin with baking paper.
- Melt pata pīnati kakukaku (crunchy peanut butter) and hinu kokonati (coconut oil). Remove from the heat and stir through marahihi māpere (maple syrup) and wanira (vanilla).
- Add kāngarere mīere (honey cornflakes) to bowl and crush them in to a crumb with your hands. Add peru oneone (ground almonds) and kokonati (coconut).
- Add the pata pīnati (peanut butter) mix and stir.
- Pēhia (press it down) into the tin. Sprinkle over the pīnati (peanuts).
- Bake for 18 minutes. Remove from the oven and press it down again firmly.
- Whakarewaina te tiakarete - melt the chocolate by adding it on to the hot slice. Leave for 3 minutes and then spread it evenly.
- Whakarākeitia - decorate it. I used extra pīnati (peanuts), pata pīnati kakukaku (crunchy peanut butter) and rahipere tauraki-tio (freeze-dried raspberries). Refrigerate for an hour before slicing.
- Slice and store in the fridge for the extra crunchy factor!
Te Keke Kakukaku - Crunch Slice
Ingredients
- 1/2 cup (135 g) pata pīnati kakukaku (crunchy peanut butter)
- 1/2 cup (100 g) hinu kokonati, pata rānei (coconut oil or butter)
- 3 Tbsp marahihi māpere (maple syrup)
- 2 tsp wanira (vanilla)
- 3 cup (180 g) kāngarere mīere (honey nut cornflakes)
- 3/4 cup (75 g) peru oneone (ground almonds)
- 1 cup (90 g) kokonati pūtī (desiccated coconut)
- 1/2 cup pīnati (peanuts, roasted and salted)
- 120 g tiakarete (chocolate, chopped finely)
