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

  1. Line a 23cm square baking tray or 16cm x 26cm slice pan with baking paper
  2. 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.
  3. Using a knife and chopping board or food processor, roughly chop the biscuits. You should have some chunky and fine pieces.
  4. Add the chopped biscuits, chocolate bar, pistachios and coconut to a large bowl. Mix together.
  5. When the chocolate has cooled, pour over the biscuit mixture. Mix until well combined.
  6. Transfer the mixture to your prepared pan and press down firmly. Place in the fridge to chill.
  7. For the topping, melt the chocolate and oil in a double boiler over medium heat. Pour the chocolate over the slice.
  8. Place the slice in the fridge for 4 hours or until set.
  9. When the slice has set, use a sharp knife to cut into pieces

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Ingredients for Triple Chocolate Hedgehog Slice