Chocolate Hedgehog Easter Slice

A simple 10 minute no-bake Chocolate Hedgehog Easter Slice made from sweetened condensed milk, crushed biscuits, melted chocolate, coconut and cocoa!

5 from 5 votes

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Course: sweets

Cuisine: Easter

Prep Time: 10

Chilling time: 3

Total Time: 3 10

Servings: serves

Calories: 247kcal

Cost: $10

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.

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.

RECIPE NOTES & TIPS

Pan Size: Using the recommended tin size (18cm x 28cm) ensures your slice sets at the right thickness.
Topping: A little coconut oil melted with the chocolate makes the chocolate topping less likely to crack when cut.
Chill Fully: Don’t rush the fridge time — the slice cuts neater when fully firm.
Clean Cuts: Warm your knife under hot water and wipe dry before slicing for perfect edges.
Storage: Keep in an airtight container in the fridge up to 5 days.
Freezing: Freeze for up to 3 months — thaw overnight in the fridge. Note: Speckled candy mini Easter eggs will lose some of their colour when frozen.