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)
Directions
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!
