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Keke Papatahi Wītipīki me te Pata Pīnati - Weetbix and Peanut Butter Slice

Ingredients

  • 4 wīti pīki (weet-bix)
  • 1⁄3 C puehu parāoa noa (plain flour)
  • 2⁄3 C kokonati (coconut)
  • 1⁄2 tsp pēkana paura (baking powder)
  • 65 g pata (butter)
  • 1⁄4 tsp tote (salt)
  • 70 g tiakarete parauri (dark chocolate, chopped)
  • 2 tbsp pata pīnati Kakukaku (crunchy peanut butter)
  • 1 tsp wanira (vanilla)
  • 1⁄2 C huka hāura (brown sugar)

Ingredients for Te Paparanga Pīnati Kakukaku - The Crunchy Peanut Butter Layer

  • 120 g pata kūteretere (softened butter)
  • 1⁄2 C puehu huka (icing sugar)
  • 1 tsp wanira (vanilla)
  • 1⁄2 C pata pīnati Kakukaku (crunchy peanut butter, room temperature)

Ingredients for Te Paparanga Tiakarete - The Chocolate Layer

  • 100 g tiakarete parauri (dark chocolate, 50%)
  • 1 1⁄2 tbsp oil
  • 100 g chopped chocolate (optional decoration)
  • 1⁄4 C chopped peanuts (optional decoration)

Directions

  1. Pre-heat the oven to 170 degrees. Line a 20 cm square tin with baking paper.
  2. Crush the wīti pīki (weet-bix) in to a medium sized bowl until fine.
  3. Add the puehu parāoa (flour), kokonati (coconut) and pēkana paura (baking powder). Kaurorihia - stir it. Leave to the side.
  4. To a small pot add the pata (butter) and chopped tiakarete (chocolate). Melt it over low heat.
  5. Once melted, add in the pata pīnati Kakukaku (crunchy peanut butter), wanira (vanilla) and huka hāura (sugar). Stir for another minute on low and remove from the heat.
  6. Pour the chocolate mixture in to the dry ingredients. Whakaranuhia - mix to combine.
  7. Press it firmly in to the prepared tin with your hands or the back on a spoon.
  8. Bake for 15 minutes. Once baked, leave it in the tin and cool for 20 minutes.

 

Te Paparanga Pīnati Kakukaku - The Crunchy Peanut Butter Layer

  1. Add the pata Kakukaku (softened butter), puehu huka (icing sugar) and wanira (vanilla) into a medium bowl. Whip on high for 4 - 5 minutes until light and fluffy.
  2. Add the pata pīnati Kakukaku (crunchy peanut butter) and whip for another 30 seconds.
  3. Spread it on to the cooled base. Whakamātaohia - refrigerate, for 15 minutes.

 

Te Paparanga Tiakarete - The Chocolate Layer

  1. Chop the tiakarete parauri (dark chocolate) in to small pieces.
  2. Add the chopped tiakarete (chocolate) and noni (oil) in to a small pot. Gently melt it together over low heat.
  3. Remove from the heat and cool for 5 minutes.
  4. Spread it on to the cool base. Keep the tiakarete (chocolate) plain or decorate with chopped chocolate and chopped peanuts.
  5. Whakamātaohia (refrigerate) for 20 minutes or until the chocolate is set.
  6. Keep this slice in a sealed container, in the colder months it can be kept on the bench, in the summer, store in the fridge. It will keep well for up to a week.