Easy Hedgehog Slice Recipes

EASY HEDGEHOG SLICE

Steps:

• Line a 20cm x 20cm square tin with baking paper. Make sure you leave plenty hanging over the edges to help you remove the slice once it has set.
• Place one pack of biscuits into a food processor and blitz until finely crushed, add the second pack and blitz again until they have broken into large pieces. Alternatively you can just use a rolling pin to crush your biscuits! Place the crushed biscuits into a large bowl and set aside until needed.
• Melt the butter using a microwave safe bowl and cooking for 30 second spurts until it has just metled.
• Pour the melted butter into the bowl with the crushed biscuits and add the sweetened condensed milk, cocoa and coconut. Using a large metal spoon, mix until the ingredients are combined. Pour the mixture into your prepared slice tin and flatten the surface with the back of a spoon.
• Place the milk chocolate into a microwave safe bowl and cook for 30 second spurts (mixing in between) until it's just melted. Pour over the top of the slice and place in the fridge for two hours or until set.

THE BEST HEDGEHOG SLICE RECIPE!

Steps:

• Line a 18 x 28cm slice tin with baking paper, make sure you leave plenty of paper hanging over the edges.
• Place the biscuits into a large bowl and using the end of a rolling pin break them up until you have a combination of fine crumbs and larger pieces. Set the bowl with the biscuits in it to the side.
• In a small saucepan add the condensed milk, and butter (cut into cubes) and cook over a low heat until the butter has melted and the ingredients have combined.
• Pour the melted ingredients into the bowl with the crushed biscuits and add the cocoa and shredded coconut. Stir all of the ingredients together using a large metal spoon.
• Pour the mixture into the prepared slice tin and using the back of a spoon flatten the surface.
• Break the milk chocolate into squares and place it in a microwave safe bowl. Cook for 30 second spurts until it has melted.
• Pour the melted chocolate over the top of the slice and place the tray into the fridge for 2 hours or until set.
• Cut the chilled slice into pieces and enjoy

EASY HEDGEHOG SLICE

Steps:

• Line the base and sides of a slice or lamington tin with baking paper and set aside. Please configure the Recipe Tip in the dialog. In a small saucepan, heat the dark chocolate, butter and condensed milk over a low heat for 5 minutes or until the mixture has melted. Set aside for a few minutes to cool. Please configure the Recipe Tip in the dialog. Meanwhile, place the biscuits into a zip lock bag, and push out all the air before sealing. Use the end of a rolling pin to carefully crush the biscuits. Or get the kids to break them up using their hands! Place the broken biscuits in a large bowl and add the coconut, walnuts and cocoa. Please configure the Recipe Tip in the dialog. Pour the melted chocolate mixture into the dry ingredients, and mix well until everything has combined. Please configure the Recipe Tip in the dialog. Press firmly into the prepared tin with the back of a wooden spoon, and refrigerate for 30 minutes or until firm. Please configure the Recipe Tip in the dialog. To make the chocolate topping, place the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined. Please configure the Recipe Tip in the dialog. Pour the chocolate mixture over the hedgehog, and transfer into the fridge for 1 hour or until completely set. Please configure the Recipe Tip in the dialog. Cut the hedgehog into squares and serve. Store in an airtight container in the fridge. Please configure the Recipe Tip in the dialog.

CHOCOLATE HEDGEHOG SLICE

Steps:

• Line a 20cm x 25cm (7.9inch x 9.8 inch) tin with baking paper.
• Crush the biscuits, leaving some larger bits, and mix with the coconut.
• Place the butter, condensed milk, dark chocolate and cocoa powder in a saucepan and melt over a low heat until the butter and chocolate are melted (around 5 minutes). Stir often to prevent the mixture from sticking to the bottom of the pan.
• When the condensed milk mixture is ready, take off the heat and stir in the biscuit crumbs and coconut.
• Spoon into the prepared tin and flatten down well, smoothing the top with the back of a spoon (if the mixture is sticking to the spoon run it under hot water for a few seconds).
• To make the topping, melt the milk and dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, or melt in a microwave.
• Pour over the biscuit base and smooth out to cover.
• Place in fridge for 3 hours to set.
• Remove from the fridge 30 minutes before you want to slice. Using a sharp knife, cut into 20 squares.
• Place back in the fridge to fully set before taking off the greaseproof paper and serving.
• Store in the fridge.

QUICK N EASY HEDGEHOG SLICE

Steps:

• Grease lamington pan/slice tray.
• Melt butter and sugar together, stir in cocoa.
• Remove from heat and stir in vanilla and coconut.
• Add egg, then walnuts and cherries.
• Mix in biscuit crumbs; press into pan and refrigerate until firm and cooled, only needs about an hour.
• You can ice this with chocolate icing if you wish; I prefer to leave it plain and press some extra shredded coconut on top before refrigerating!

CHOCOLATE "HEDGEHOG" SLICE

Steps:

• Line a brownie tin or other rectangular tin (roughly 26 x 13 cm in dimension) with baking paper. The tray must be at least 3 cm deep.
• In a food processor, blitz biscuits and nuts until they are rough crumbs.
• In a saucepan over medium heat, melt the 260 g butter and add the sugar - stir over low heat until the sugar is dissolved. Add the cocoa and stir in. Remove mixture from heat and set aside to cool.
• In a small bowl, lightly beat the eggs. Whisk them into the cooled butter mixture. The mixture must be cool at this stage to avoid curdling the eggs.
• Pour the biscuits from the processor into a large bowl and pour in the butter and egg mixture. Mix with a wooden spoon until well combined. It may seem like you don't have enough liquid but persist and it will work.
• Transfer the biscuit mixture to the baking tin and spread out. Press down with a spatula until you have an even slice with a smooth top. Place in the fridge for 90 minutes.
• In a bowl over a saucepan of simmering water, melt the chocolate with the extra butter. When melted, remove from heat and allow to cool slightly before pouring over the slice.
• With a knife, spread the chocolate over the slice. If you want to make it that little bit more fancy, you can create an easy pattern in the chocolate - using your knife and starting in one corner of the tin, make light circles through the chocolate, continuously moving in rows to create a swirled effect.
• Place slice in the fridge overnight to set. When set, cut into diamond-shaped, bite-size pieces.