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Hedgehog Slice

A fancied-up Australian treat that is full of chocolate, cookies, coconut and pecans and coated with a beautiful dark- and white-chocolate swirl!
5 from 2 votes
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Course: Dessert
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 30 squares
Author: Adapted from Western Star Butter

Ingredients

  • 250 g packet of plain biscuits*
  • 1/2 cup desiccated coconut
  • 1/2 cup toasted pecans* roughly chopped
  • 2 tablespoons cocoa powder sifted
  • 150 g dark chocolate chopped
  • 100 g unsalted butter chopped
  • 395 g can sweetened condensed milk
  • Topping:
  • 200 g dark chocolate chopped
  • 80 g white chocolate chopped

Instructions

  • Line the base and sides of a 30x20cm baking tin with baking paper and set aside.
  • In a small saucepan, heat the dark chocolate, butter and sweetened condensed milk over low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool.
  • Meanwhile, place the biscuits into a zip lock bag, and push out all the air before sealing. Use the end of a rolling pin to carefully crush the biscuits. Place the broken biscuits in a large bowl and add the coconut, pecans and cocoa.
  • Pour the melted chocolate mixture into the dry ingredients, and mix until well combined and all the dry ingredients have been thoroughly coated.
  • Press firmly into the prepared tin (if you're having trouble just using your spoon to press it in, place a piece of baking paper on top of the mixture and then press the mixture down with your hands) and refrigerate for 30 minutes or until firm.
  • To make the chocolate topping, place chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly until the chocolate is smooth.
  • Meanwhile, place the chopped white chocolate in a microwave-safe container and microwave the white chocolate in 20- to 30-second intervals, stirring thoroughly after each 20-30 seconds.
  • Grab the hedgehog slice out of the refrigerator and pour the melted dark chocolate over the slice. Smooth the chocolate out to the edges by tilting the pan. Once the top is completely coated, give the pan a couple taps on your workspace to pop out any air bubbles. Then, spoon some blobs of melted white chocolate on top of the dark chocolate (you don't need to use all the white chocolate). Using a toothpick, swirl the white chocolate blobs into the dark chocolate until you are happy with your design. Tap the pan on your workspace a couple more times to flatten out the chocolate topping.
  • Place the hedgehog slice back into the refrigerator for 1 hour or until completely set.
  • Cut the slice into small squares and serve. Store in an airtight container in the fridge.

Notes

Use your favorite cookies and nuts in this recipe!