Hedgehog Slice
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
16 (to 32)
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Calories
273 kcal
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Cuisine
Australian
Hedgehog Slice
Description
The Hedgehog Slice recipe uses crushed biscuits (cookies) combined with melted dark chocolate, butter, and condensed milk to form a rich, gooey base. The mixture includes desiccated coconut and peanuts for additional texture and flavor, with optional add-ins such as dried fruit or rice bubbles that add contrast. Once combined, the mixture is pressed into a lined pan and refrigerated to set.
After chilling, a melted chocolate topping—using milk or dark chocolate—is poured evenly on top and allowed to set, creating a glossy, firm chocolate layer. The final result balances crunchy biscuit bits with the smooth, creamy chocolate and the chewy texture of coconut and nuts, delivering a layered, indulgent treat.
This slice cuts into bars or squares, making it ideal for casual gatherings or as an everyday dessert. Variations in biscuit types, nuts, or chocolate can alter the texture and flavor to suit preferences. The slice can be stored refrigerated for up to a week or frozen for longer keeping.
Many substitution and mix-in options exist, such as leaving out nuts or coconut, adjusting sweetener types, or experimenting with different chocolates. This flexibility allows customization without compromising the core structure and flavor profile of the slice.
Ingredients
- 200 grams/7 ounces Biscuits Around 2.5 cups (biscuits = cookies / Pulse in a food processor to crush quickly, or put inside a sealed bag and bash with a rolling pin, crushed
- 50 grams/¼ cup butter (half a stick)
- 200 grams/7 ounces dark chocolate broken into pieces
- 295 grams/1¼ cups sweetened condensed milk
- ½ cup/1¾ ounces desiccated coconut
- ½ cup/4½ ounces peanuts Optional. Add more if you like (up to a cup), or different types of nuts.
- dried fruit ⅓ to ½ cup, chopped; optional
- rice bubbles
- fudge pieces
For the topping
- 200 grams/7 ounces milk chocolate (or dark)
Instructions
- Line an 8 x 8 inch baking tin/pan or similar with baking paper, grease lightly with butter, and set aside.
- Crush the biscuits in a food processor. Some small and larger chunks are OK. Alternatively, put biscuits in a sealed bag and hit with a rolling pin.
- Put the butter, chocolate and condensed milk in a large mixing bowl. Microwave for 1.5 to 2 minutes in 30-second bursts to melt. Stir half way through and at the end.
- Add the crushed biscuits, coconut, peanuts and any other add-ins to the chocolate mixture in the bowl. Stir well with a wooden spoon until everything is coated in the mixture.
- Empty the mixture into the prepared tin. Flatten and smooth with the back of a metal spoon (Wet the spoon beforehand to prevent sticking). Refrigerate while you prepare the topping.
- Melt the chocolate for the topping in a medium jug or bowl in the microwave in 30-second bursts (1.5 minutes is usually about right). Stir well until all the chocolate is melted.
- Pour the chocolate over the top of the cake and smooth with a metal spoon. Cover well with plastic wrap (cling film) or foil and let harden for at least an hour or preferably a few hours in the refrigerator. Pop in the freezer if you want to eat it sooner.
- Cut into at least 16 squares to serve. Store in a sealed or well covered container in the fridge for up to a week.
Notes
- Use any plain biscuits, such as Arnott's Marie, Arrowroot, Digestives, or Graham Crackers, crushed to desired size.
- Consider mixing different biscuits or adding pretzels for varied flavor, but avoid excessive saltiness.
- Variations include swapping peanuts with other nuts or dried fruit, or adding nut butter to the mixture or topping.
- Store covered in the fridge for up to a week, or wrapped properly in the freezer for up to 3 months. Note cereal mix-ins lose crispness quickly.
- To make a nut- or coconut-free version, omit these and add cereal or extra crushed biscuits.
- Without condensed milk, double butter and add golden syrup or corn syrup, yielding a different but still rich texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(to 32)
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 110mg | 5% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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