An Aussie classic chocolate slice; no-bake hedgehog slice. I always remember this being super popular growing up in Australia. My version of Hedgehog Slice is fudgy, not too dry, with a hint of walnuts with a combination of fine biscuits and chunks of biscuit. It is a simple no-bake treat to whip up, a great one to get the big kids into the kitchen and be involved in making a homemade treat. Perfect for summer as you don't need to worry about switching the oven on. I make my hedgehog recipe with 50% dark chocolate as it's perfect for most tastes buds not too dark and rich and not too creamy like milk chocolate.
Takes = about 50 minutes to prepare this chill for 3 hours/overnight
Makes = 16 to 24 squares (depending on how big you like the pieces)
- Crushed biscuits like UK Digestives, US Graham, Aust Marie – 250g (16-17 biscuits)
- Can of Sweetened Condensed Milk (vegan if needed) – 397g
- Unsalted butter – 60g
- Chocolate (I like 100 g milk, 150 g dark) – total 250g
- Cocoa powder – 2 tablespoons
- Desiccated Coconut – 50g (1/4 cup)
- Chopped walnuts (optional) – 50g (1/4 cup)
- Dark chocolate 50% – 150g
- Coconut oil or neutral oil – 2 teaspoons
Step 1 Preparing biscuits
CRUSH until fine 10 biscuits, I use my food processor. The remaining 7 biscuits break into small chunks with your hands.
Step 2 Making the choc caramel fudge
GENTLY heat chocolate, condensed milk and butter in a medium saucepan. It should take no more than 5 minutes, stir to ensure the bottom of the caramel doesn't stick and the ingredients are combined. You could also do this in the microwave.
Step 3 Combine dry and wet ingredients
Place the biscuit crumbs, broken biscuits, coconut, walnuts and sifted cocoa powder in a large bowl or into the saucepan you have the caramel in (I do this to save on washing up) then mix thoroughly until combined.
GREASE and paper line a square or rectangle slice tin with the paper (leave it longer on the sides to lift the slice out later). Now spoon out the mixture and press until the mixture is even. Then chill in the fridge for at least 30 minutes.
MELT the topping chocolate with oil in a glass proof bowl over a shallow amount of simmering water until the chocolate is melted. Be careful not to allow the water to bubble and hit the base of the glass bowl. This might take 10 to 15 minutes, be patient not to rush this step. For a quicker melted chop the chocolate into small pieces beforehand.
REMOVE the chilled base from the fridge and pour over the melted chocolate topping. Shake and wiggle the tin a little to make sure the chocolate is evenly distributed over the slice. Now chill in the fridge again for about 3 hours until set or overnight is even better. Remove and slice into 16 squares or smaller. Store in the fridge for up to 7 days.