TRENDING RECIPES

Kraft User

Videos

Meal
Planner

Cook
Book

Shopping
List

Tips

Home

Baking

Hedgehog Slice

Name: Hedgehog Slice
Prep time: 10 min
Cook time: 30 min
Yield: Makes 25 pieces
Ingredients: 1 packet super wine biscuits (250g), broken into small pieces; ½ cup desiccated coconut; ½ cup soft brown sugar; 70 g packet slivered almonds, toasted; ¼ cup cocoa; 100 g dark or milk chocolate, chopped; 1 Tbsp Cottee's Maple Flavoured Syrup or golden syrup; 100 g butter; 1 eggs; 200 g dark chocolate, chopped; 50 g butter

My local café sells a hedgehog slice, so thought I’d make my own and share! So decadent and so delicious!!

Makes 25 pieces

Prep Time 10 mins

Cook Time 30 minutes

Easy

Ingredients

1 packet super wine biscuits (250g), broken into small pieces

½ cup desiccated coconut

½ cup soft brown sugar

70 g packet slivered almonds, toasted

¼ cup cocoa

100 g dark or milk chocolate, chopped

1 Tbsp Cottee's Maple Flavoured Syrup or golden syrup

100 g butter

1 eggs

Chocolate topping

200 g dark chocolate, chopped

50 g butter

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

Method

Step 1

1. Lightly grease a 20cm square cake tin and line the base and sides with baking paper.

Step 2

2. In a large bowl combine biscuits, coconut, brown sugar, slivered almonds and cocoa.

Step 3

3. In a small saucepan, over a gentle heat stir chocolate, Cottee's Maple Flavoured Syrup and butter until mixture is melted and combined. Cool slightly. Whisk in egg.

Step 4

4. Pour mixture into the dry ingredients and mix well to combine. Spoon into prepared tin and press firmly into the tin with the back of the spoon. Chill while preparing the chocolate topping.

Step 5

Chocolate topping

Step 6

Melt chocolate and butter in a heatproof bowl over hot water until melted. Stir to combine. Spread over the chilled slice. Refrigerate until topping is set. Cut into small squares to serve.