From my highly scientific research into hedgehog slice (i.e. lots and lots of taste testing), I’ve come to the conclusion the perfect hedgehog slice should be packed full of biscuits, have a rich chocolate flavour and shouldn’t be sticky.
It took many, many trial batches but this is the one! I present to you: the perfect hedgehog slice recipe.
This slice is full has the perfect balance of flavours, the right amount of biscuits, and sets beautifully. It’s topped off with a rich chocolate icing and plenty of coconut.
Hedgehog Slice (no bake!)
Yield:
1 Slice (24 Squares)
Prep Time:
15 minutes
Refrigeration Time:
3 hours
Total Time:
3 hours 15 minutes
The classic combination of biscuits, chocolate and coconut in this hedgehog slice is a delicious and super quick sweet treat. This slice has a delicious biscuit base and a rich chocolate topping. It’s ridiculously easy to make and doesn’t require an oven!
Ingredients
For the Base
- 500 g (17.5 oz) plain sweet biscuits (I use Milk Arrowroot or Marie/Maria biscuits)
- 200 g (7 oz) block dark or semi-sweet chocolate, roughly chopped
- 150 g (5.3 oz) unsalted butter, roughly chopped
- ⅓ cup desiccated coconut
- ⅓ cup cocoa powder
- 395 g (14 oz) tin sweetened condensed milk
For the Chocolate Topping
- 200 g (7 oz) block dark or semi-sweet chocolate, roughly chopped
- 50 g (2 oz) unsalted butter, roughly chopped
- ¼ cup desiccated coconut
Instructions
For the Base
- Grease and line a 20 x 30 cm (8 x 12 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the hedgehog.
- Lightly crush the biscuits either using a rolling pin or food processor. There should still be some reasonably large chunks of biscuit to give the slice a better texture. Set aside.
- In a separate large heat-proof bowl, stir together the chopped chocolate and butter. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
- Add crushed biscuits, coconut, cocoa powder and sweetened condensed milk. Stir together until very well combined.
- Press the mixture firmly into the slice tin. You may find it helpful to grease the back of a spoon or the base of a heavy glass and use that to help press down the mixture firmly. Set aside at room temperature while you make the chocolate topping.
For the Chocolate Topping
- In a medium heat-proof bowl, stir together the chopped chocolate and butter. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
- Using a flat spatula or the back of a spoon, spread the chocolate topping evenly over the slice. Sprinkle generously with desiccated coconut. Refrigerate for 3 hours or until set. Carefully remove from the pan and slice into 24 pieces. Enjoy!
Notes
Storage
- You can keep the slice un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- How to crush the biscuits using a food processor: place the biscuits in the bowl of the food processor. Pulse on medium-high speed for 10-20 seconds, checking to see how crushed the biscuits are in between pulses. The biscuits should be about half crumbs and half chunks.
- How to crush the biscuits using a rolling pin: place the biscuits in a large zip-loc bag or freezer bag. Spread them out so they are in a flat layer. Crush with the long edge of the rolling pin, turning the bag over occasionally. If your bag gets a hole in it, you may need to double up with a second bag. The biscuits should be about half crumbs and half chunks.
- Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labelled 'compound' or 'candy melts').
- For a double-chocolate version of this slice, you can substitute the plain sweet biscuits with plain chocolate biscuits (I use Choc Ripple biscuits)
Nutrition Information:
Yield: 24 Serving Size: 1/24th of SliceAmount Per Serving: Calories: 328Total Fat: 17.3gSaturated Fat: 10.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5.4mgSodium: 135.3mgCarbohydrates: 37.5gFiber: 4.3gSugar: 25.8gProtein: 4.3g
Vron says
Lovely recipe, thank you very much!
Chloe says
So so glad you enjoyed the slice Vron! Thank you for the lovely feedback!