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!
Servings 16 squares
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.