(Photography: Tim Roberts, Styling: Lucy Busuttil)
Taking a classic recipe and giving it just enough of a nudge to make it feel fresh is one of our favourite things to do at Better Homes and Gardens, and that’s exactly what I’ve done with this twist on the iconic hedgehog slice.
Traditionally made with milk or dark chocolate, this no-bake fave has stood the test of time in Aussie kitchens and bakeries alike. For this version, we’ve gone all-in on white chocolate for a slice that’s just as nostalgic, but with a creamy, elegant twist.
Ingredients
Method
Line a 20cm square pan with baking paper. Crush biscuits in a large snaplock bag using a rolling pin, leaving some biscuits in larger chunks (see Cook’s Tips).
In a medium saucepan combine condensed milk, butter and chocolate on low heat. Stir until melted and smooth.
Pour melted mixture into a bowl and stir in biscuits and coconut. Pour into prepared pan, press down with the back of a spoon to level. Chill 1 hour or until firm.
For the topping, finely chop chocolate and place in a microwave-safe bowl. Microwave on MEDIUM
50% power in 30-second bursts until melted and smooth. Pour over slice and use the back of a spoon to level. Chill 2 hours until completely firm.
Remove from fridge 20 minutes before slicing.
Cook’s tip
- For best results, crush the biscuits by hand and not with a food processor.
- We used two blocks of white chocolate on top for a super indulgent slice, but one block also works.
How to cut a slice without cracking the chocolate
One of the most-asked questions I got was “how do you cut a slice without the chocolate cracking?” The slice needs to be in the fridge to set, but a fridge-cold layer of chocolate will simply always crack. Depending on how warm your kitchen is, take the slice out 20–30 minutes before you want to cut it up. This gives the chocolate a chance to lose its chill and be less likely to shard when slicing.
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