Triple Chocolate Hedgehog Slice
Prep time: 20 mins
Cooking time: 15 mins
Serves: 16 squares
Ingredients
- 100g butter, chopped (I used dairy free)
- 320g sweetened condensed milk (I used dairy free)
- 250g Tony’s Chocolonely Dark Chocolate 70% (or Tony's Chocolonely Dark Chocolate Almond Sea Salt)
- 360g plain biscuits, such as McVitties Digestives
- 200g Ritter Sport Marzipan, broken into pieces
- 100g pistachios, chopped coarsely
- 50g desiccated coconut
For The Topping:
- 300g Tony's Chocolonely Dark Chocolate 70%
- 30g Cooking Oil
Method
- Line a 23cm square baking tray or 16cm x 26cm slice pan with baking paper
- Add the butter, condensed milk and chocolate to in a double boiler over medium heat. Melt and mix until well combined. Set aside to cool to lukewarm.
- Using a knife and chopping board or food processor, roughly chop the biscuits. You should have some chunky and fine pieces.
- Add the chopped biscuits, chocolate bar, pistachios and coconut to a large bowl. Mix together.
- When the chocolate has cooled, pour over the biscuit mixture. Mix until well combined.
- Transfer the mixture to your prepared pan and press down firmly. Place in the fridge to chill.
- For the topping, melt the chocolate and oil in a double boiler over medium heat. Pour the chocolate over the slice.
- Place the slice in the fridge for 4 hours or until set.
- When the slice has set, use a sharp knife to cut into pieces
