Easter hedgehog slice

Name: Easter hedgehog slice
Yield: 25 squares
Ingredients: 250 g Shortbread, biscuits; ½ cup Desiccated coconut; 2 Tbsp Cocoa powder; 1 tsp Ground cinnamon; 150 g Milk chocolate, chopped (Main); 100 g Butter, chopped; ½ can Sweetened condensed milk; 225 g White chocolate, chopped; 2 Tbsp Kremelta, or coconut oil; 50 Mini chocolate Easter eggs, use up to 60 (Main)

Makes: 25 squares

Jan Bilton

Food writer and cookbook author.

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Hedgehog slice presumably received its name from an English concoction of light coloured chopped biscuits combined with a chocolate mixture, then iced and stuck with slivered almonds. This is an Easter version.

For the base

250 g	Shortbread, biscuits
½ cup	Desiccated coconut
2 Tbsp	Cocoa powder
1 tsp	Ground cinnamon
150 g	Milk chocolate, chopped (Main)
100 g	Butter, chopped
½ can	Sweetened condensed milk

For the topping

225 g	White chocolate, chopped
2 Tbsp	Kremelta, or coconut oil
50	Mini chocolate Easter eggs, use up to 60 (Main)

Directions

Lightly oil and line a 24cm x 20cm slice pan with baking paper.
Crush the shortbread with a rolling pin leaving some as little chunks. Place in a bowl with the coconut, cocoa powder and ground cinnamon. Mix well.
Melt the chocolate and butter together with the sweetened condensed milk on low heat. Mix well.
Pour into the dry ingredients and mix again.
Press into the lined pan. Chill until set.
Melt the white chocolate with the Kremelta, stirring often. Pour over the base. Allow to set a little then top with the mini Easter eggs. Cut into squares or bars.