A quick and easy no-bake Chocolate Hedgehog Easter Slice that takes just 10 minutes to prepare! Made from sweetened condensed milk, crushed biscuits, melted chocolate, coconut and cocoa then decorated with mini chocolate Easter eggs. A delicious sweet treat perfect for the Easter holidays.
With Easter just around the corner, NOW is the time to start making the most of all the yummy Easter eggs lining the supermarket shelves!
Whether it's a simple no-bake slice (like this one!), or an Easter dessert, homemade hot cross buns, Easter chocolate cocktail, Easter egg brownie or Easter bunny cake... when it comes to Easter, the recipes don't get any sweeter or more delicious!
Why You're Going To Love This Recipe
There's a lot to love about this sweet little Easter recipe:
- No-Bake - who doesn't love a no-bake recipe? Forget about turning on the oven... just melt, mix and chill!
- Great Kids Recipe - the kids will love making this recipe just as much as they'll love eating it. The perfect Easter activity for the little ones.
- Make Ahead - get prepped for your Easter celebrations by preparing the slice a few days ahead and storing it in the fridge. The cookies/biscuits will soften giving the slice a classic hedgehog flavour and texture.
- Perfect For Using Up Leftover Easter Eggs - if you've got some Easter eggs leftover after the celebrations are finished, make this slice and use up your mini eggs!
What You Need
Our Chocolate Hedgehog Easter Slice is based on my all-time favourite Chocolate Hedgehog Slice (it's also a reader favourite).
It's completely no bake, takes just 10 minutes to prepare and it's always an absolute hit!
If you've got a can of sweetened condensed milk and a packet of sweet biscuits (cookies) on hand... then this is the recipe for you!
Here's what you need:
- plain sweet cookies - choose any brand of plain sweet cookies you like. I generally use Arnott's Marie or Scotch Finger biscuits which are both popular biscuit varieties in Australia.
- coconut - use desiccated coconut (not shredded coconut or coconut flour).
- cocoa powder
- milk chocolate - choose a good quality milk chocolate or chocolate baking melts.
- butter - choose salted or unsalted butter.
- sweetened condensed milk - you can use full fat or skim sweetened condensed milk. Full fat is preferably as it sets firmer.
- white chocolate - for melting over the top.
- mini chocolate Easter eggs - I like to use Cadbury mini eggs as they have a pretty pastel speckled colour to them.
Step By Step Instructions
Step 1 - Melt
Melt the milk chocolate, butter and sweetened condensed milk in a microwave, Thermomix or stovetop.
Step 2 - Mix
Stir through the crushed biscuits, cocoa and coconut.
Step 3 - Press Into Tin
Press the mixture firmly into a baking paper lined tin.
Step 4 - Decorate
Pour over the melted white chocolate and decorate with mini Easter eggs.
Chill in the fridge until set.
Expert Tips
You can use any brand of plain sweet biscuits (or cookies if you're in the US). I generally use Arnott's Scotch Finger biscuits.
Roughly crush the biscuits (it's fine to have some larger chunks remaining).
Add a little vegetable oil or coconut oil to the white chocolate when melting - this makes it easier to cut into slices. Use a sharp flat knife to score through the chocolate layer before pressing down firmly.
You can use any type of mini Easter eggs you like (I used Cadbury mini eggs which are small chocolate eggs with pastel coloured candy coating).
Store this slice in an airtight container in the refrigerator for up to 5 days.
This slice can be frozen in an airtight container for up to 3 months. Allow to defrost in the fridge before serving. Note: the Easter eggs on top will lose some of their colour when frozen.
Related Easter Recipes
If you love baking with Easter eggs as much as I do, browse more of my favourite Easter egg recipes.
- Easter Egg Rocky Road - this is such a great recipe for using up any leftover Easter eggs you have lying around (if you have any leftovers, that is!)
- Salted Caramel Mousse Easter Egg Cups - this is such a cute Easter recipe and a simple one to make with the kids.
- Easter Bunny Bark - quick, easy and yummy! This is sure to be a fave with the littlest members of your house.
- Easter Chocolate Caramel Tart - if you love chocolate caramel slice then this is the recipe for you. The mini Easter eggs on top gives this classic dessert an Easter twist.
- Easter Egg Brownies - rich and fudgy brownies with sweet Easter eggs hidden inside. AMAZING, right!?
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Chocolate Hedgehog Easter Slice
Ingredients
- 250 g plain sweet biscuits crushed
- ½ cup (45g) desiccated coconut
- 2 tablespoon cocoa powder
- 1 cup (190g) milk chocolate
- 100 g butter
- 395 g sweetened condensed milk
- 1 ½ cups (285g) white chocolate
- 2 tbs coconut oil
- 1 packet Cadbury mini eggs see notes
Instructions
Conventional Method
- Grease and line a 18cm x 28cm baking tin with baking paper and set aside.
- Place the milk chocolate, butter and condensed milk into a microwave-safe bowl and melt in the microwave on 50% power for 2-3 minutes or until just melted (give the mixture a stir every 30 seconds).
- Add the crushed biscuits, coconut and cocoa powder and stir to combine.
- Press firmly into the prepared baking tin.
- Melt the white chocolate and coconut oil in a microwave-safe bowl on 50% power for 2-3 minutes or until just melted (give the chocolate a stir every 30 seconds).
- Pour the melted chocolate over the top of the slice, decorate with the chocolate mini eggs and place into the fridge to set for 3 hours.
Thermomix Method
- Grease and line a 18cm x 28cm baking tin with baking paper and set aside.
- Place biscuits into the Thermomix bowl and crush by pressing Turbo until only small chunks remain. Set aside.
- Place the milk chocolate, butter and condensed milk into the Thermomix bowl and melt for 2-3 minutes, 60 degrees, Speed 2, (until melted).
- Add the crushed biscuits, coconut and cocoa powder to the Thermomix bowl. Mix for 10-15 seconds, Reverse, Speed 2, (using the spatula to help mix).
- Press mixture firmly into the prepared baking tin.
- Melt the white chocolate and coconut oil in a clean and dry Thermomix bowl for 3-4 minutes, 60 degrees, Speed 2, (until melted).
- Pour the melted chocolate over the top of the slice, decorate with the chocolate easter eggs and place into the fridge to set for 3 hours.
Veronica says
This is a perfect recipe. My results tasted exactly as the nicest cafe options.
Lucy says
Fantastic!