A simple 10 minute no-bake Chocolate Hedgehog Easter Slice made from sweetened condensed milk, crushed biscuits, melted chocolate, coconut and cocoa!
With Easter just around the corner NOW is the time to start using all of the yummy Easter eggs lining the supermarket shelves in our baking recipes! Whether it’s a simple no-bake slice (like this one!), or an Easter dessert, homemade hot cross buns, cocktail, brownie or cake… when it comes to Easter, the recipes don’t get any sweeter or more delicious!
Easter Chocolate Hedgehog Slice Recipe
Our Easter Chocolate Hedgehog Slice is based on our all-time favourite (and one of our most popular recipes ever!!!) Chocolate Hedgehog Slice. 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!
Melt the chocolate, butter and sweetened condensed milk in a microwave, Thermomix or stovetop (see notes).
Stir through the crushed biscuits, cocoa and coconut.
Press into a tin and top with melted white chocolate and mini Easter eggs.
Just 3 simple steps… this Easter slice could not be any easier!!!
Tips For Making A Hedgehog Easter Slice
- 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 chop the biscuits (it’s fine to have some larger chunks remaining).
- Use desiccated coconut (fine coconut), not shredded coconut.
- You can use any brand of milk chocolate (or dark chocolate if you prefer).
- Use full fat sweetened condensed milk as it sets firmer.
- Add a little vegetable oil or coconut oil to the white chocolate when melting – this makes it easier to cut into slices
- 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.
Recipes For Using Up Leftover Easter Eggs
Are leftover Easter eggs actually a real thing?? I don’t think we’ve ever had leftovers after Easter.. but if you have more self control than us, then these recipes are a great way to use up those last few leftover Easter eggs:
- Easter Egg Rocky Road
- Salted Caramel Mousse Easter Egg Cups
- Easter Bunny Bark
- Easter Chocolate Caramel Tart
- Easter Egg Brownies
More Easter Recipes
And please, please don’t forget to check out my other Easter recipes… including a Cheat’s Chocolate Overload Cake (mega amazingness), a Boozy Chocolate Easter Cocktail (totally adults-only) and a 15 Minute White Chocolate Easter Cake.
Check out all of the recipes here.
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Chocolate Easter Hedgehog Slice
Ingredients
- 250 g plain sweet biscuits see notes
- ½ cup (45g) desiccated coconut
- 2 tbsp cocoa powder
- 1 cup (190g) milk chocolate
- 100 g butter
- 395 g sweetened condensed milk
- 1 1/2 cups (285g) white chocolate
- 2 tbs coconut oil
- 1 packet Cadbury mini eggs see notes
Instructions
Conventional Method
- Grease and line a 18 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 18 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 on 60 degrees, Speed 2, 3-4 minutes (until melted).
- Add the crushed biscuits, coconut and cocoa powder to the Thermomix bowl. Mix on Reverse, Speed 2, 10-15 seconds (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 on 60 degrees, Speed 2, 3-4 minutes (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.
