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side view of a stack of three squares of chocolate hedgehog slice, to show the crushed biscuit base and melted chocolate top layer

Chocolate Hedgehog Slice

Robyn
This easy no bake chocolate hedgehog slice recipe with crushed biscuits, chocolate sweetened condensed milk base topped with melted chocolate, takes just 10 minutes to make, and no oven is required!
5 from 1 vote
Prep Time 10 minutes
Chill Time 3 hours
Course baking, Dessert, Snacks | Lunchbox
Cuisine Australian
Servings 20 Slices
Calories 276 kcal

Ingredients
  

  • 100g (3.5oz) Butter ($1.30 / £0.70p)
  • 397g (14oz) Sweetened condensed milk ($1.50 / £1.05)
  • 100g (3.5oz) Dark chocolate, roughly chopped ($2.50 / £0.50p)
  • 2 tablespoons Cocoa powder ($0.16 / £0.08p)
  • 250g (8.8oz) Biscuits, Digestives, Marie Biscuits, or other plain biscuits ($2.75 / £0.33p)
  • 65g (⅔c) Desiccated coconut ($0.47 / £0.48p)

Topping

  • 100g (3.5oz) Milk chocolate ($2.50 / £0.50p)
  • 125g (4.4oz) Dark chocolate ($3.13 / £0.63p)
  • 1 teaspoon Coconut oil, optional ($0.08 / £0.03p)

Instructions
 

  • 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.

Notes

Estimated costs: Australia $14.39. Per serve = $0.72
UK £4.30. Per serve = £0.22p.
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :) 
Biscuits – Arnott’s Marie biscuits are a popular Australian choice, and I often use them or Digestive biscuits, but you can use any other plain biscuits/cookies such as Graham Crackers in the US, or if you are in the UK, Malted milk or Rich Tea are good options. 
Desiccated Coconut – finely shredded unsweetened coconut. Don’t use sweetened coconut as this slice is already very sweet!
Sweetened Condensed Milk – use full fat, full sugar sweetened condensed milk for this recipe. You want a thick, sweet chocolate fudge base to this slice.
Chocolate – Dark chocolate, cooking chocolate or milk chocolate. I use dark in the base and then a mixture of milk and dark for the top – it’s a very sweet slice and therefore I like the slightly less sweet mixture of the two rather than all milk chocolate.
Cocoa Powder – I use Cadburys cocoa powder, or Nestle Plaistowe Dutch cocoa powder in Australia.
Butter – both unsalted butter and salted butter work in this recipe.
Coconut oil – this ingredient is optional. Coconut oil helps the chocolate topping from cracking when you cut it. You can use vegetable oil instead, or leave it out altogether. However if you intend to freeze this slice, I recommend you don’t add coconut oil as it can make the melted chocolate layer taste greasy once thawed.
Don’t over crush the biscuits, you want to have some biscuit chunks left for some crunch.
Line the tin – the base of this slice is sticky and fudgy (which makes it so delicious!) but you need to line the tin well with greaseproof paper to stop it from sticking.
Work quickly whilst mixing the crushed biscuits into the melted chocolate condensed milk mixture, as it will start to firm up as it cools.
Take the slice out of the fridge 30 minutes before you cut it, this makes it easier to cut.
Once sliced, return to the fridge for the base to set to make it easier to peel off the greaseproof paper.

Nutrition

Calories: 276kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 130mgPotassium: 205mgFiber: 2gSugar: 18gVitamin A: 193IUVitamin C: 1mgCalcium: 72mgIron: 2mg
Keyword chocolate slice, no bake, no bake cake

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