If you loved my chocolate slice, then chances are you will love this recipe. Hedgehog slice is a no bake slice that is filled with crushed biscuits, desiccated coconut, walnuts and chocolate. This slice is incredible easy to make all you need to do is melt some chocolate, butter and condensed milk and pour it into your dry ingredients. Then pour it into a lined baking tray to set in the fridge, it’s that simple.
I first had the idea to make this slice when I decided to splurge on some Dr Schar Gluten Free plain biscuits from my local IGA because I was craving some plain biscuits to have with a cup of tea. Now I say splurge, because they were like $7 for 125g (ridiculous I know) but I made the mistake of going to the shops hungry. Overall the biscuits were nice, they were the first plain style gluten free biscuits that I’ve tried and when I was eating them I kept thinking how good they would be in baking which then opened up a my mind to a whole new world of recipes that used plain biscuits that I could now make gluten free.
The first recipe that sprang to mind was hedgehog slice, now when I was thinking about hedgehog slice and the amount of money it would cost me in biscuits alone, I thought there had to be a better option. I decided to take a leap of faith use the gluten free scotch finger biscuits from Coles, which were literally half the price. Woolworths and Countdown also do their own gluten free version, but I just grabbed the ones from Coles as it was closer (also while we are on the topic of gluten free scotched fingers why hasn’t anyone come out with some that are covered in chocolate?!?)
I know these aren’t technically “plain biscuits” and they are a little thicker, but they work because they have a plain taste and aren’t flavoured with orange or coconut. Now the recipe I made does included walnuts, but if you aren’t the biggest lover of walnuts you can definitely leave them out. That being said I’m not a massive walnut fan either, and I could hardly taste them as they blend in perfectly with the crushed biscuits, dare I say they tasted quite nice.
If you have ever made a slice that has a chocolate-based layer on top you will know that the chances of the top cracking when you slice into it are high. The secret to getting the perfectly cut hedgehog slice is to remove it from the fridge once the top chocolate layer has set and allow it to come to room temperature. Once the slice is at room temperature you will be able to slice into it with a lot more ease and you will run less risk of the top cracking, you can also run a knife under hot water then dry it, and use that to cut into the slice.
I do recommend that once you have sliced it you place it back in the fridge in an airtight container. Then when you want a piece just grab it from the fridge and allow it to cool slightly as it will be hard, I normally get a piece out of the fridge make a cup of tea and by the time that’s done the slice is nice and soft.
If you get the chance to make this hedgehog slice I would love to know what you think, feel free to come chat to me over on Instagram
Gluten Free Hedgehog Slice
- 250 grams Gluten Free Plain Biscuits (see above for what biscuits I used)
- 1/2 cup (38g) Desiccated Coconut
- 1/2 cup (45g) Walnuts
- 2 tbsp Cocoa Powder
- 150 grams Dark Chocolate
- 110 grams Unsalted Butter (melted)
- 300 grams Sweetened Condensed Milk
- 200 grams Dark Chocolate
- 2 tablespoon Hazelnut spread (Nutella)
- 50 grams Unsalted Butter (melted)
- Line your baking tray with baking paper and set aside. I used a square brownie tin that was about 20x20x8cm.
- Pour your biscuits into a snap lock bag and remove all the air from the bag. Gently start to break the biscuits up either by hand or with a rolling pin, until the biscuits are broken up. (you want a mixture of medium and small size biscuit pieces).
- Once you are happy with the biscuit consistency, pour them into a large bowl and add the coconut, walnuts and cocoa powder. Gently stir until all the dry ingredients have been mixed together.
- Heat the dark chocolate, butter and condensed milk in a medium sized saucepan on a low heat, until the mixture has all melted.
- Remove from the heat and place on a cooling rack to cool for a few minutes. Once cooled for 1-2 minutes poor it into your dry ingredients, then use a spatula to mix everything together.
- Then pour your base mixture into your lined baking tray and gently spread it out so that it is nice and even. Place in the fridge for 30 minutes. After 30 minutes you can start to make your slice topping.
- Melt your butter and chocolate together in a small saucepan, on a low heat until they have both melted together (make sure you continue to stir while waiting for them to melt).
- Remove from the heat and add in your Nutella, then stir till combined.
- Now remove your base from the fridge and pour the warm topping over the base, using the back of a spatula to evenly spread it.
- Then place in back in the fridge to set for another 1-2 hours. Once set, remove from the fridge and allow the slice to come to room temperature before you slice it.
- This slice should last up to 4 days as long as you store it in an airtight container in the fridge.