Classic Hedgehog Slice

Close up of the plate with Hedgehog Slices piled onto it.

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!

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Prep Time: 18

Total Time: 18

Course: Snack, Sweet

Cuisine: Australian, New Zealand

Keyword: chocolate hedgehog slice, hedgehog slice, no-bake, old fashioned slice, slices

Servings:

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

Metric - US Customary

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

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