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Desserts & Sweets / Gluten Free

Classic Hedgehog Slice

This classic version of a no-bake Hedgehog Slice is a very easy slice to make. All you need is a packet of biscuits, nuts, sultanas (both the nuts and sultanas are optional) and some pantry staples. You’ll have this made in 20 minutes. A great sweet treat or lunchbox filler!

Looking down on an angle onto the table that has the plate of Hedgehog Slices on them.
So quick and easy to make!

This is an old recipe that I remember first trying as a child. There are other versions that have been updated that include sweetened condensed milk and more chocolate in the base, which I will post a recipe of soon. I love that this recipe is just so simple, has less sugar and is still so very delicious. It can also be made gluten-free (just use gluten-free biscuits).

The beauty of this slice recipe is that you can ‘make it your own’. Some people just add crushed biscuits and omit the nuts and sultanas. The biscuits you use are also up to you. I’ve made these with malt biscuits, marie biscuits (in pic), gingernut biscuits and even oreo biscuits!

The nuts and sultanas can also be changed up. You could add any of your favourite dried fruit and nuts. I have used slivered almonds in this recipe but have also used walnuts, cashews and pecans before – just make sure they are unsalted.

Close up of the plate with Hedgehog slices piled on top.
Filled with crushed biscuits, nuts, sultanas, coconut – they are delicious.

The Ingredients

So let’s take a look at what ingredients are used in this slice and also offer some alternatives:

  • Butter – salted or unsalted
  • Cocoa – regular or Dutch cocoa
  • Sugar – I have used brown sugar but you really can use white, caster or a mix
  • Biscuits – any plain biscuit of your choice – marie biscuits, shortbread, digestive biscuits, ginger-nuts, milk arrowroot, malt, cookies and cream (the slice will be a little sweeter if you use this one because of the sweet filling)
  • Sultanas – these are optional or you can add any favourite dried fruit. Some suggestions are: cranberries, figs, dried cherries. If using bigger fruit like figs you will have to chop them up into smaller pieces.
  • Nuts – I have used slivered almonds but have also used walnuts, pecans and cashews. You can use any nut but I would chop the nuts if they are larger.
  • Coconut – only 2 tablespoons are used. This is optional too.
  • Vanilla Extract
  • Egg
  • Chocolate – this is melted with butter for the topping. I use milk chocolate but feel free to use dark chocolate
All the ingredients to make the Classic Hedgehog Slice on a bench.
The ingredients and lined slice tin.

Here are the visual steps, and then we will get straight to the recipe as it’s very easy to make.

This is a great lunch box filler, or snack to have with a cuppa.

If you’d like some other slice ideas, take a look at my other recipes:

Chewy Chocolate Slice (very popular)

Chocolate Brownie

Gooey Citrus Slice – I’ve used Yuzu fruit but you can use lemons instead

Raw Raspberry Chocolate Slice, Raw Lemon Slice

The crushed biscuits, sultanas, nuts and coconut are in the bowl of a food processor.
First step is to crush the biscuits (I do this in a food processor), leaving some a little chunky. Once I’ve done this, I just add the sultanas, nuts and coconut to the food processor bowl (remove the blade first!) and mix together with a spoon – it saves on dishes.
The brown sugar, butter and cocoa in a pot ready to be melted.
Next, melt the butter, cocoa and sugar over low heat until melted.
The dry ingredients (biscuits, nuts, sultanas and coconut) are now mixed into the melted cocoa, butter and sugar.
Now the biscuit mix is added to the melted butter, cocoa and sugar and combined well with a spoon.
The mixture is now pressed into a slice tin that is lined with baking paper.
Then it’s spread evenly and pressed down well into the slice tin.
The pot of chocolate and butter being melted over low heat for the topping.
Melt chocolate and butter over very low heat or in short bursts (on low setting) in the microwave. This is for the topping.
The Hedgehog Slice is now spread over the top of the slice, ready for the refrigerator to allow it to set.
Spread the melted chocolate over the biscuit base and you are done! So quick and simple.
The Hedgehog Slice in the foreground on a pewter plate, with a stack of three ceramic plates behind it. On top of the stack is a single slice. There are also 2 ceramic mugs, an open cookbook and flowers in a grey vase in the background.
Close up of the plate with Hedgehog Slices piled onto it.

Classic Hedgehog Slice

This classic version of a no-bake Hedgehog Slice is a very easy slice to make. All you need is a packet of biscuits, nuts, sultanas (both the nuts and sultanas are optional) and some pantry staples. You'll have this made in 20 minutes. A great sweet treat or lunchbox filler!
Prep Time: 18 minutes
Total Time: 18 minutes
Course: Snack, Sweet
Cuisine: Australian, New Zealand
Keyword: chocolate hedgehog slice, hedgehog slice, no-bake, old fashioned slice, slices
Servings: 18
Calories: 238kcal
Author: Katrina | Katy’s Food Finds

Equipment

  • food processor
  • large pot
  • 18 x 28 cm slice tin

Ingredients

Base

  • 250 g plain biscuits crushed eg. marie, arrowroot, malt
  • 1/2 c sultanas
  • 1/2 c almond slivers or walnuts, roughly chopped
  • 2 tbsp coconut dessicated (optional)
  • 125 g butter
  • 2 tbsp cocoa powder
  • 1/2 c sugar brown or white
  • 1 tsp vanilla extract
  • 1 egg lightly beaten

Topping

  • 180 g chocolate milk or dark (70% or less)
  • 50 g butter

Instructions

Base

  • Grease and line the 28cm x 18cm slice tin with baking paper so that the baking paper comes up both long sides. Set aside.
    Crush the biscuits by breaking them in half and putting them in a food processor. Pulse in short bursts until crushed with some chunky bits still there.
    Combine the crushed biscuits with the sultanas and coconut and set aside.
  • In a large pot, melt the butter, sugar, cocoa and vanilla extract over low heat. Stir well. Once melted, cook for 3 minutes longer, stirring occasionally, then remove from the heat.
    Add the biscuit mix to the melted butter mix along with the beaten egg and combine everything together well, making sure all the biscuit pieces are well coated.
    Spoon the mixture into the slice tin and spread out evenly. Press down well with clean hands. Refrigerate while you prepare the topping.

Topping

  • Break the chocolate bar into smaller pieces (or use chocolate melts) and melt in a pan with the butter over a very low heat, stirring all the time. This can also be done in the microwave in a microwave-safe bowl on low heat in 30 second bursts, stirring each time, until just melted.
    Pour the melted chocolate over the top of the slice, spreading it all out evenly with a palette knife or similar. Refrigerate for at least 2 hours.
    Cut into slices and store in an airtight container in the fridge for up to 5 days (remove the slice from the fridge for 15 minutes before slicing as it avoids any cracking of the topping).
    Slices can also be frozen for up to 3 months.

Notes

So let’s take a look at what ingredients are used in this slice and also offer some alternatives:
  • Butter – salted or unsalted
  • Cocoa – regular or Dutch cocoa
  • Sugar – I have used brown sugar but you really can use white, caster or a mix
  • Biscuits – any plain biscuit of your choice – marie biscuits, shortbread, digestive biscuits, ginger-nuts, milk arrowroot, malt, cookies and cream (the slice will be a little sweeter if you use this one because of the sweet filling)
  • Sultanas – these are optional or you can add any favourite dried fruit. Some suggestions are: cranberries, figs, dried cherries. If using bigger fruit like figs you will have to chop them up into smaller pieces.
  • Nuts – I have used slivered almonds but have also used walnuts, pecans and cashews. You can use any nut but I would chop the nuts if they are larger.
  • Coconut – only 2 tablespoons are used. This is optional too.
  • Vanilla Extract
  • Egg
  • Chocolate – this is melted with butter for the topping. I use milk chocolate but feel free to use dark chocolate
You can leave out the nuts or the sultanas or both. If you do leave out one, you can add a little more of the other if you choose.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 142mg | Potassium: 113mg | Fiber: 2g | Sugar: 18g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!

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