Caramel Hedgehog Slice

A sweet and simple no-bake Caramel Hedgehog Slice recipe made with biscuits, sweetened condensed milk and Caramilk chocolate!

5 from 1 vote

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Course: sweet

Cuisine: slices and bars

Prep Time: 10

Chilling Time: 3

Total Time: 3 10

Servings: serves

Calories: 235kcal

Cost: $10

125 g butter
120 g (½ cup) caster sugar
200 g sweetened condensed milk
2 tbs golden syrup
250 g plain sweet biscuits crushed - some chunks are fine (like Arnotts Arrowroot or Marie)
250 g Caramilk chocolate
1 tbs vegetable oil or coconut oil optional

Grease and line a 20cm square tin with baking paper and set aside.
Place the butter, caster sugar, golden syrup and sweetened condensed milk into a microwave-safe bowl. Heat on 50% power, 3-4 minutes, (stirring every 30 seconds), or until melted. Stir well.
If using a Thermomix: Crush the biscuits by pressing Turbo for 2-3 seconds. Set aside. Place the butter, caster sugar, golden syrup and sweetened condensed milk into the Thermomix bowl. Melt for 4 minutes, 80 degrees, Speed 2 (or until melted).
Add the biscuits and mix together well.
If using a Thermomix: Add the crushed biscuits and mix for 10 seconds, Speed 5.
Spread the mixture evenly into the prepared tin, pressing down firmly.
Melt the Caramilk (broken into chunks) and the 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.
If using a Thermomix: Melt the Caramilk (broken into chunks) 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 minimum of 3 hours.
Cut into slices and store in an airtight container in the fridge for up to 5 days.

RECIPE NOTES & TIPS

Use full-fat condensed milk – This sets firmer than the skim version.
Crush the biscuits partially – You want some chunks for texture, not fine crumbs.
Line your tin well – Let the baking paper overhang so you can lift the slice out easily.
Melt chocolate slowly – Use 50% power in the microwave and stir often to avoid seizing.
Add oil to the chocolate – Just a little helps prevent the top from cracking when sliced.
Chill thoroughly – Give it at least 3 hours to set completely.
Cut with a warm knife – Let the slice sit at room temperature for 20 minutes before cutting - this helps prevent the chocolate from cracking. Run a sharp knife under hot water, dry it off, then slice for clean cuts.
Store properly – Keep in an airtight container in the fridge for up to 5 days or freeze in layers (with baking paper in between) for up to 3 months.