Cadbury Caramilk Hedgehog Slice
This delicious Cadbury Caramilk Hedgehog Slice Recipe is hedgehog without cocoa. Made with Caramilk chocolate, condensed milk, butter, desiccated coconut and crushed biscuits with a Caramilk chocolate topping!
I love easy slice recipes and this Caramilk hedgehog is a no-bake slice that is so easy to make!
Cadbury Caramilk Hedgehog Slice Recipe
Indulge in the timeless charm of a hedgehog slice with this delicious variation, my Caramilk hedgehog slice recipe.
It combines the star ingredient, Cadbury Caramilk Slices Hedgehog block and a plain block of melted Caramilk chocolate as the topping.
The hedgehog chocolate block is caramelized white chocolate, known as Caramilk, with almond pieces, toasted coconut and rice crisps. You can however just use a plain block of Caramilk chocolate.
Creamy sweetened condensed milk and butter with the delightful crunch of Marie biscuits and desiccated coconut make up the remainder of this hedgehog slice recipe.
What Is Caramilk Hedgehog Slice?
Hedgehog slice is a no-bake chocolate slice with a fudge-like consistency made with a block of Cadbury Caramilk Slices Hedgehog and sweetened condensed milk that has crunchy biscuits and coconut throughout.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- Plain Sweet Biscuits: Use plain Marie Biscuits or Arrowroot Biscuits. I like to use arrowroot biscuits for a gluten-free hedgehog option. Graham Crackers or plain Digestives also work.
- Cadbury Caramilk Slices Hedgehog: The star ingredient! Find this at your local supermarket in Australia and New Zealand like Woolworths, Coles or online. If you can’t find the specific hedgehog variety, use a block of plain Caramilk, like you will be using for the topping.
- Cadbury Caramilk: Find this at your local supermarket in Australia and New Zealand like Woolworths, Coles or online. If Caramilk is unavailable, use a block of white chocolate instead. It just won’t have that caramelized flavor.
- Coconut Oil: Ideal for softening the Caramilk chocolate topping, coconut oil is recommended due to its minimal impact on flavor. If unavailable, any neutral-flavored oil like vegetable oil can be substituted.
How To Make Cadbury Caramilk Hedgehog Slice (with photos)
A full and detailed recipe card is at the bottom of this post.
Line Tin: Line a 9 x 9 inch (22cm x 22cm) square baking tin with parchment paper. Set aside.
Prepare Biscuits: In a high-speed food processor, crush biscuits, leaving some larger pieces. Alternatively, you can do this by placing them in a zip-lock bag and crush them using a rolling pin. Set aside.
Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
Melt: Add the condensed milk, cubed butter and chocolate to the bowl and slowly melt over low-medium heat, stirring until chocolate is completely melted and the mixture is smooth. Tip: Melt it slow and on low to prevent burning the chocolate. Remove from the heat.
Add Coconut & Biscuits: Stir in the coconut until well combined. Add the crushed biscuits to the chocolate mixture. Mix well to ensure all the biscuit pieces are evenly coated.
Transfer to Baking Tin & Chill: Pour the mixture into the lined tin. Spread it out evenly with a spatula, pressing down slightly to compact the mixture. Refrigerate for 30 minutes and while you prepare the topping.
Melt Chocolate & Add Oil: Add the broken-up Caramilk chocolate to the bowl and slowly melt over low-medium heat, stirring until melted and smooth. Stir through the coconut oil until melted and combined. Remove from the heat.
Spread Over Base & Set: Pour the melted chocolate over the chilled base in the tin, spreading it out evenly. Refrigerate for 3-4 hours or overnight until set.
Slice and Serve: Lift it out of the tin and place it on a cutting board. Let it sit for 5-10 minutes for the chocolate to come slightly to room temperature so it does not crack when you cut it. Slice into squares with a sharp knife. Enjoy!
Expert Tips
- Melt Low & Slow: Ensure the butter, condensed milk and chocolate are gently melted in the double boiler to avoid burning the chocolate.
- Leave Large Chunks of Biscuits: Break the biscuits into uneven pieces for a more interesting texture.
- Slice it with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.
What can I use if I don’t have the hedgehog slices block of chocolate?
Cadburys Slices Hedgehog is a block of Caramilk chocolate with almond pieces, toasted coconut and rice crisps. If you cannot find this particular block, use a plain block of Caramilk chocolate or white chocolate.
Can I make this Caramilk hedgehog gluten-free?
Absolutely! Simply swap the Marie biscuits for a gluten-free alternative such as these gluten-free arrowroot biscuits.
Storage Instructions
Store the hedgehog in an airtight container, refrigerated, for 1 week – 10 days.
Freeze sliced hedgehog in a freezer-friendly container and store in the freezer for up to 3 months. Thaw the hedgehog at room temperature until defrosted.
Make These Easy Slice Recipes Next
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Cadbury Caramilk Hedgehog Slice
Ingredients
Base
- 250 g (8.9 oz.) plain sweet biscuits, Marie, Arrowroot or Plain Digestives biscuits
- 395 g (1 can) full-fat sweetened condensed milk
- 115 g (1 stick) unsalted butter, cubed
- 165 g block Cadbury Caramilk Slices Hedgehog Block, broken into squares
- 1 cup desiccated coconut
Topping
- 180 g Cadbury Caramilk Chocolate Block, broken into squares
- 1 tsp coconut oil
Instructions
Base
- Line Tin: Line a 9 x 9 inch (22cm x 22cm) square baking tin with parchment paper. Set aside.
- Prepare Biscuits: In a high-speed food processor, crush biscuits, leaving some larger pieces. Alternatively, you can do this by placing them in a zip-lock bag and crush them using a rolling pin. Set aside.
- Prepare Double Boiler: Set up a double boiler with simmering water in the saucepan below with a heat-proof bowl sitting on top.
- Melt: Add the condensed milk, cubed butter and chocolate to the bowl and slowly melt over low-medium heat, stirring until chocolate is completely melted and the mixture is smooth. Tip: Melt it slow and on low to prevent burning the chocolate, this takes 5-10 minutes. Remove from the heat.
- Add Coconut: Stir in the coconut until well combined.
- Combine Biscuits: Add the crushed biscuits to the chocolate mixture. Mix well to ensure all the biscuit pieces are evenly coated.
- Transfer to Baking Tin: Pour the mixture into the lined tin. Spread it out evenly with a spatula, pressing down slightly to compact the mixture.
- Chill: Refrigerate for 30 minutes and while you prepare the topping.
Topping
- Melt Chocolate: Add the broken up caramilk chocolate to the bowl and slowly melt over low-medium heat, stirring until melted and smooth.
- Add Coconut Oil: Stir through the coconut oil until melted and combined. Remove from the heat.
- Spread Over Base: Pour the melted chocolate over the chilled base in the tin, spreading it out evenly.
- Set: Refrigerate for 3-4 hours or overnight until set.
- Slice and Serve: Lift it out of the tin and place it on a cutting board. Let it sit for 5-10 minutes for the chocolate to come slightly to room temperature so it does not crack when you cut it. Slice into squares with a sharp knife. Enjoy!
Notes
- Store the hedgehog in an airtight container, refrigerated, for 1 week – 10 days.
- Freeze sliced hedgehog in a freezer-friendly container and store in the freezer for up to 3 months. Thaw the hedgehog at room temperature until defrosted.