Overview
Triple Chocolate Hedgehog slice
By Amy // Posted Oct, 23, 2021 // Category Bars and Slices
If you love chocolate, you’d want to make this Triple Chocolate Hedgehog Slice. They’re usually made using Marie or Graham crackers, but I made mine with Chocolate Ripple cookies instead. Why not have more chocolate, right?
For those wondering what they are, Hedgehog Slices are an Australian dessert that is made using crushed cookies that are bound together using a decadent condensed milk, melted chocolate and filled with a variety of fillings. Then it is topped with melted chocolate.
What I really like about this slice is that it’s so quick and easy to make. It’s also got a lot of great textures coming from the crushed cookies, walnuts, shredded coconut and a crunch from the chocolate topping.
Also, it’s incredibly versatile. You can alter the ingredients in it so remember to read my tips below.
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tips
1. Ingredients
I used Arnott’s Chocolate Ripples Cookies in this recipe, but any chocolate cookies would work. Alternatively, you can use plain or Graham cookies. I would recommend using toasted walnuts to enhance the nuttiness and also to remove the slightly astringent taste of raw nuts. Also, as you need to melt the chocolate, it’s better to use melting chocolate chips or chopped baking chocolate so that it melts easily. Feel free to use dark or milk chocolate.
2. Equipment
I used a square (20cm/8inch) baking tin to make the slice. Any similar sized square or rectangular tin would also work as well. You also need some baking paper and oil spray to line the tin. To make the slice and topping, you would need a large mixing bowl, two medium sized heatproof bowls or measuring jugs, a spatula and some forks.
3. How do you line the tins?
I would recommend cutting two pieces of baking paper that fits the width of the tin. Spray the tin with oil, this helps the baking paper stick to the tin. Place one piece of baking paper along one width of the tin and press down. Then place the other piece along the other width of the tin and press down.
4. What other fillings can you add?
5. How to cut the slice
You need to use a really sharp long knife, preferably a chefs’ knife. Dip the knife into some hot water, then wipe it with a clean tea towel before slicing. Make sure to repeat this before cutting another slice. You can cut off the edges of the slice to make it neater. I also use a ruler to measure out equal slices and make small incisions to show where I need to cut.
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Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush half the Chocolate Ripple cookies in a food processor to fine crumbs and the other half to bigger and coarser chunks. If you don't have a food processor, place the cookies in a large Ziploc bag and crush with a rolling pin. Set aside.
In a heatproof medium-sized bowl or large measuring jug, place the dark chocolate and butter in. At medium power, microwave the chocolate and butter in 30 second bursts. Mix the chocolate and butter before microwaving again for 30 seconds. Continue this until the butter and chocolate are melted and fully combined. Add condensed milk and cocoa powder to the melted butter and chocolate and mix well using a fork.
In a large mixing bowl, place the crushed cookies, shredded coconut and walnuts inside. Then pour the melted butter and chocolate mixture into the mixing bowl. Using a spatula or wooden spoon, mix the ingredients in the mixing bowl ensuring all the ingredients are well coated with the chocolate butter mixture. Place the Hedgehog Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.
Using another medium sized bowl or measuring jug, place the chocolate chips inside. At medium power, microwave the chocolate in 30 second bursts. Mix the chocolate before microwaving again for 30 seconds and continue this until the chocolate has melted.
Add the vegetable oil to the melted chocolate and mix well with a fork. Pour the melted chocolate over the Hedgehog Slice base and spread the chocolate evenly on top. Put in the fridge for around 2-3 hours.
Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.
Ingredients
Directions
Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush half the Chocolate Ripple cookies in a food processor to fine crumbs and the other half to bigger and coarser chunks. If you don't have a food processor, place the cookies in a large Ziploc bag and crush with a rolling pin. Set aside.
In a heatproof medium-sized bowl or large measuring jug, place the dark chocolate and butter in. At medium power, microwave the chocolate and butter in 30 second bursts. Mix the chocolate and butter before microwaving again for 30 seconds. Continue this until the butter and chocolate are melted and fully combined. Add condensed milk and cocoa powder to the melted butter and chocolate and mix well using a fork.
In a large mixing bowl, place the crushed cookies, shredded coconut and walnuts inside. Then pour the melted butter and chocolate mixture into the mixing bowl. Using a spatula or wooden spoon, mix the ingredients in the mixing bowl ensuring all the ingredients are well coated with the chocolate butter mixture. Place the Hedgehog Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.
Using another medium sized bowl or measuring jug, place the chocolate chips inside. At medium power, microwave the chocolate in 30 second bursts. Mix the chocolate before microwaving again for 30 seconds and continue this until the chocolate has melted.
Add the vegetable oil to the melted chocolate and mix well with a fork. Pour the melted chocolate over the Hedgehog Slice base and spread the chocolate evenly on top. Put in the fridge for around 2-3 hours.
Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.
Servings 16
- Amount Per Serving
- Calories 364
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 10.6g53%
- Cholesterol 26mg9%
- Sodium 135mg6%
- Potassium 155mg5%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 2.4g10%
- Sugars 33g
- Protein 8.3g17%
- Calcium 10%
- Iron 1%
- Vitamin D 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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