A no-bake Hedgehog Slice Recipe made without condensed milk. This stovetop chocolate hedgehog has a fudge-like texture with crunchy biscuits throughout.
Table of Contents
🍫 Why You Will Love This Recipe
- A no-bake old-fashioned chocolate hedgehog slice recipe.
- Hedgehog made without condensed milk.
- Perfect for school and work lunchboxes and at-home snacks.
- Fudgy and rich in chocolate.
I have been making this hedgehog slice recipe for over 15 years and I can say with confidence that it’s my favorite slice recipe, ever.
A close second would have to be my Easy Rice Bubble Slice with White Chocolate!
It’s made without condensed milk which makes it less sickly-sweet. The hedgehog is lightly cooked on your stovetop because it uses eggs which contributes to its delicious fudgy texture.
📖 What Is Hedgehog Slice?
Hedgehog slice is a no-bake chocolate slice with a fudge-like consistency that has crunchy biscuits throughout.
If you're interested in more old-fashioned and popular no-bake slice recipes, try these:
📋 Ingredient Notes & Substitutions
Here are the ingredients that you need to make this delicious hedgehog slice recipe:
Plain sweet biscuits: Use plain Marie Biscuits or Arrowroot Biscuits. I like to use arrowroot biscuits for a gluten-free hedgehog option.
Butter: Use either unsalted or salted butter.
Coconut sugar: The best and most flavorsome sugar to use for this hedgehog slice recipe. If you can’t get coconut sugar, use golden/raw granulated sugar.
Eggs: Must be at room temperature and beaten/lightly whisked before adding them to your mixture.
Cocoa powder: Use natural unsweetened cocoa powder or Dutch-process cocoa powder.
Vanilla extract: You can omit the vanilla if you don’t have it.
Desiccated coconut: This adds extra bulk and texture however if you don’t have it, leave it out but your hedgehog will be softer and fudgier in texture.
🥣 Step By Step Instructions
How to make this old-fashioned hedgehog slice from scratch in 7 easy steps!
There is a full and detailed recipe card at the bottom of this post.
Step one: In a food processor or high-speed blender, crush biscuits.
Step two: Place a medium-large flat-based saucepan over low heat, and add butter and sugar. Gently melt butter with the sugar whilst stirring then allow it to cool for 15-20 minutes.
Step three: Once cooled, stir through beaten eggs until well combined.
Step four: Add cocoa powder and stir until well combined. Return to stovetop and place over low heat.
Step five: Stir through vanilla and continue to heat through and stir over low heat until the mixture is warm and some small bubbles begin to appear in the middle.
Step six: Turn off the heat and stir through the desiccated coconut and crushed biscuits. Gently mix through until well combined.
Step seven: Pour the mixture into the lined pan and smooth out the top. Transfer the hedgehog to the refrigerator and allow it to sit for 3-4 hours or overnight until it’s firm. Cut into squares and enjoy!
💭 Tips For Recipe Success
- Crush the biscuits until they turn to mostly crumbs but leave some large chunks for texture and crunch.
- After the butter and sugar have been melted together, this mixture must be cooled down until it’s slightly warm or at room temperature before adding the eggs, otherwise, the eggs will curdle.
- The eggs must be at room temperature (not fridge cold) and beaten/lightly whisked before adding them to the mixture.
- You can omit the desiccated if you wish but it does add bulk and texture. Without it, your hedgehog will be softer.
⏲️ 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.
💬 Recipe FAQ's
No, this hedgehog recipe is made without condensed milk.
This easy hedgehog recipe is lightly cooked in a pan on the stovetop, which is different from traditional recipes.
Not quite, you will find most hedgehog recipes that use condensed milk use the melt, pour and mix method. This recipe however is gently melted and heated through on the stovetop because it uses eggs.
Yes, simply place your sliced hedgehog in a freezer-friendly container and store it in the freezer for up to 3 months. Thaw hedgehog at room temperature until defrosted.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
Hedgehog Slice Recipe
Ingredients
- 400 g 2 packets (400g) store-bought plain sweet biscuits, use Marie Biscuits or Arrowroot Biscuits for a gluten-free hedgehog slice
- 150 g unsalted butter
- 1 ¼ cups coconut sugar
- 2 large eggs, beaten and at room temperature, (each egg weighing approx. 55g-60g in shell)
- ¼ cup natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup desiccated coconut
Instructions
- Line a 9 x 9 inch (22cm x 22cm) square baking pan with parchment paper. Set aside.
- In a food processor or high-speed blender, add both packets of biscuits and pulse to a medium crumb, leaving some bigger chunks. Crush one packet at a time if your processor/blender is smaller. Set biscuits aside.
- Place a medium-large flat-based saucepan over low heat, and add butter and sugar. Gently melt butter down whilst stirring occasionally with a wooden spoon, until it’s completely melted and sugar has begun to dissolve, it won’t dissolve completely. Turn off the heat once all of the butter has melted. Allow it to cool down for 15-20 minutes.
- This cooling step ensures your eggs won’t cook when you add them next. To test if it’s cooled enough, dip in your finger and it should feel slightly warm/at room temperature, it should not be hot. Refer to notes.
- Once cooled, stir through beaten eggs until well combined.
- Add cocoa powder and stir until well combined. Return to stovetop and place over low heat. Continue stirring through the cocoa until it’s well blended and break up any pockets of cocoa.
- Stir through vanilla.
- Continue to heat through and stir over low heat until the mixture is warm and some small bubbles begin to appear in the middle. This process will take about 3 minutes.
- Turn off heat and stir through desiccated coconut.
- Add crushed biscuits and gently mix through until well combined.
- Pour the mixture into the lined pan and smooth out the top. Be careful handling the pan and mixture as it will still be hot.
- Transfer the hedgehog to the refrigerator and allow it to sit for 3-4 hours or overnight until it’s firm.
- Remove slice from pan and cut into squares.
- Enjoy!
Video
Notes
Nutrition
This recipe was originally published in January 2018. It was republished in December 2022 with new images and helpful information.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
CakeBaker says
Oh my. This recipe is OUSTANDING to say the least. Delicious, mostly healthy, easy and simple! Just WOW!
Samantha says
So happy to hear you loved this hedgehog slice recipe! Thanks so much! It's a family favourite and a crowd pleaser, glad to know you made and enjoyed it just as much 🙂 Thanks for sharing! Sam x
Jill Hancock says
My aunt Betty made this and added walnuts which makes it even more delicious. Much nicer and healthier than the hedgehog made with condensed milk. Thankyou for this recipe as my “favourite recipes” book ( handwritten and 50 years old) is missing.
Samantha says
Hi Jill, that is wonderful to hear! So glad your aunt Betty made this hedgehog and with the addition of walnuts sounds delicious, I'll have to try that myself next time! I agree, that this one is better than those created with condensed milk ;). You're most welcome, I hope you can add this recipe to your new collection of favourite recipes, fingers crossed you find your one that's missing. Thanks for sharing, Sam x