Chocolate Hedgehog Slice

A quick and easy classic chocolate hedgehog slice made with crushed biscuits, walnuts, coconut, condensed milk and melted chocolate... the perfect melt and mix slice!

5 from 168 votes

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Course: sweet

Cuisine: slices and bars

Prep Time: 15

Chilling Time: 3

Total Time: 3 15

Servings: serves

Calories: 384kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave, stove-top or Thermomix

Ingredients

100 g butter
395 g sweetened condensed milk
150 g dark chocolate melts or block
250 g plain sweet biscuits crushed (like Arnotts Marie)
½ cup (50g) desiccated coconut
½ cup (65g) walnuts roughly chopped
2 tbs cocoa powder
290 g extra dark chocolate melts or block
2 tbs vegetable oil or coconut oil optional

Instructions

Conventional Method

Grease and line an 18cm x 28cm slice tin with baking paper and set aside.
Place the butter, sweetened condensed milk and dark chocolate melts into a microwave-safe bowl. Heat on 50% power, 3-4 minutes, (stirring every 30 seconds), or until melted. Stir well.
Add the crushed biscuits, coconut, walnuts and cocoa powder and mix together well.
Spread the mixture evenly into the prepared tin, pressing down firmly.
Melt the dark chocolate melts and vegetable oil (or coconut oil) in a microwave-safe bowl on 50% power, 3-4 minutes (stirring every 30 seconds), or until just melted. Alternatively, you can use a stove-top for this step.
Pour the melted chocolate over the top of the slice and refrigerate for a mimimum of 3 hours.
Cut into slices and store in an airtight container in the fridge for up to 5 days.

Thermomix Method

Grease and line an 18cm x 28cm slice tin with baking paper and set aside.
Crush the biscuits by pressing Turbo for 2-3 seconds. Set aside.
Place the butter, sweetened condensed milk and dark chocolate melts into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
Add the crushed biscuits, coconut, walnuts and cocoa powder and mix for 5 seconds on Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Spread the mixture evenly into the prepared tin, pressing down firmly.
Melt the dark chocolate and vegetable oil in a clean and dry Thermomix bowl for 3 minutes, 60 degrees, Speed 2. Pour the melted chocolate over the top of the slice and refrigerate for a mimimum of 3 hours.
Cut into slices and store in an airtight container in the fridge for up to 5 days.

Video

Notes

RECIPE NOTES & TIPS

General Ingredients Information:

butter – salted or unsalted butter are both fine to use
sweetened condensed milk – use full fat, not skim, to set firmer
dark chocolate – you can use any type of dark chocolate or dark chocolate melts (cooking chocolate). Alternatively, you can replace the dark chocolate with milk chocolate.
plain sweet biscuits – (known as cookies in the US). I generally use Arnott’s Marie biscuits, but you can use any type of plain biscuit/cookie you like
desiccated coconut – is finely shredded coconut
walnuts – you can omit the walnuts for a nut-free version – either replace with sultanas or if omitting entirely, reduce the amount of sweetened condensed milk by approximately 50g
vegetable oil or coconut oil - adding a little vegetable oil or coconut oil to the melted chocolate that is poured over the top of the slice will help it to stop cracking when cut into pieces. This is optional.

More Recipe Tips:

Line the baking tin with baking paper and allow the paper to hang over the edges – this will make it much easier to remove from the tin once set

Take your slice out of the fridge at least 20 minutes before cutting into pieces – this will help the chocolate from cracking.

Store the slice - in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition