Hedgehog Slice Recipe

A no-bake Hedgehog Slice Recipe made without condensed milk. This stove-top chocolate hedgehog has a fudge-like texture with crunchy biscuits throughout.

Course Dessert, Slice, Snack

Cuisine Australian

Keyword chocolate slice, hedgehog, no bake, slice

Prep Time 15

Cook Time 10

Resting Time 15

Total Time 45

Servings squares

Calories 130kcal

Author Samantha Pickthall

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 1/4 cups coconut sugar
2 large eggs, beaten and at room temperature, (each egg weighing approx. 55g-60g in shell)
1/4 cup natural unsweetened cocoa powder
1 tsp vanilla extract
1/2 cup desiccated coconut

US Customary - Metric

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!

Notes

Crush the biscuits until mostly crumb but leave some large chunks for texture and crunch.

After the butter and sugar has melted together, this mixture must be cooled down until it’s slightly warm or at room temperature before adding the eggs, otherwise they 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 coconut if you wish but it does add bulk and texture. Without it, your hedgehog will be softer and fudgier.

Store 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 hedgehog at room temperature until defrosted.

Nutrition