This quick and easy Hedgehog Slice is filled with crushed biscuits, coconut and walnuts for the perfect no-bake treat. Great for lunch boxes, or whenever you’re craving chocolate, it’s hard to beat this easy chocolate slice recipe!
The first time I ever tried a hedgehog slice was only a few months ago after moving to Australia. I had no idea what it was – but I was told there was chocolate, so I knew I couldn’t go wrong. After the first bite, I was in love. Chewy, fudgy, a little crunchy, and filled with chopped biscuits and coconut. I was even more in love when I realized how easy it is to make a hedgehog slice.
Ps – for all my non-Aussie/Canadian and American readers, Australians typically refer to a bar recipe as a ‘slice’. A slice is basically any sweet dessert that’s made in a brownie pan, typically with a chocolate topping or some form of icing on top.
Hedgehog Slice – A Lesson in Deliciousness
This hedgehog slice is filled to the brim with crushed digestive biscuits, desiccated coconut and finely chopped walnuts.
- Instead of digestive biscuits, you could use graham crackers (for my North American friends), Arnott’s Marie biscuits, or I think even Walkers shortbread biscuits would be delicious.
- I prefer desiccated coconut (finely shredded) because I feel the bars are easier to cut. Sweetened or unsweetened coconut is fine, but I typically use unsweetened because the bars are very sweet as it is.
- Walnuts can be substituted for pecans or hazelnuts. I find that walnuts chop better, however.
Then the chocolate mixture that holds it all together is made from melting together sweetened condensed milk, butter, cocoa powder and dark chocolate. It’s almost like biting into a piece of fudge, and definitely rich (not that I’m complaining). I used 50% dark chocolate for this recipe. I wouldn’t use milk chocolate however because it is already very sweet.
After pressing the mixture into the bottom of your pan, a layer of chocolate gets spread on top. I like to melt together a combination of milk chocolate and dark chocolate for a little more deliciousness – but you can really use whatever type of chocolate you prefer.
Hedgehog Slice Without Nuts
If you’d like to make this without nuts, you could either:
- Substitute ½ cup nuts for ½ cup raisins
- Leave out the nuts, and use ¾ cup coconut and 300g digestive biscuits instead.
Tips and Tricks for Making Hedgehog Slice
- I like to keep some larger pieces of biscuit to give the slice more crunch and visual appeal. I break up the biscuits by hand. Don’t forget to add in the crumbs as well as the larger biscuit pieces.
- To avoid the chocolate cracking when you go to cut the slice:
- We’re adding ½ teaspoon of oil to the melted chocolate to keep it just a little softer.
- When the chocolate topping is about 75% hardened, score the top with a thin knife – just tracing where you’ll cut the bars.
- Do not attempt to cut the bars when they’re cold. 9/10 times the chocolate cracks because it was sliced when the chocolate was cold.
- Substitute the chocolate for white chocolate for an extra sweet treat.
Store in an airtight container in the fridge for up to 5 days. These can also be frozen for up to 2 months, then thaw in the fridge. However, sometimes the chocolate on top can discolor after freezing.
Looking for more slices? Why not try:
- Chocolate Slice – made with coconut and extra chewy
- Nanaimo Bars – a classic, no-bake Canadian treat
- Mint Brownies – with 3 layers of goodness
- 250 grams digestive biscuits* (about 17 biscuits or 9 oz)
- ½ cup chopped walnuts (65 grams)
- ½ cup desiccated coconut (50 grams)
- 85 grams unsalted butter (6 tablespoons)
- 3 tablespoons cocoa powder
- 1 395 gram tin sweetened condensed milk (14 oz can)
- 250 grams dark chocolate* (9 oz)
- 150 grams milk chocolate* (5.3 oz)
- 2 teaspoons vegetable oil
- Line a slice pan (18x28 cm or 20x20 cm/ 8x8 inch) with parchment paper leaving an overhang around the sides.
- Break up the biscuits by hand so that there are both pieces and crumbs and place in a large glass bowl. Add in the chopped walnuts and coconut.
- Add the butter, cocoa, sweetened condensed milk and dark chocolate to a medium saucepan over low heat. Melt together while gently stirring until smooth.
- Pour the mixture over the dry ingredients, and stir to combine.
- Pour into the prepared pan, press down frim, and place in the fridge to chill for 30 minutes.
- Add the chopped chocolate to a microwave-safe bowl. Microwave for 30-second intervals on medium power (NOT high), stirring between each, until just melted.
- Stir in the oil.
- Pour the chocolate over the bars, and spread smooth.
- Place back in the fridge to set (about 1-2 hours).
- When firm, slice into squares. For easier slicing - when the chocolate is about 75% hardened, score the top with a thin knife where you plan to cut the bars.
I love these bars! Not only are they a simple, no-bake dessert for summer, but I LOVE the texture of these! This is a keeper!
Don’t know if I did something wrong but even after half a day in the fridge was still sticky. Going to slightly reheat and scrape back into a bowl, refrigerator again then make into balls rolled in either coconut or crushed Pecans which I have used instead of walnuts. It is tasty but just sticking and doesn’t want to slice nicely.