No-Bake Chocolate Hedgehog Slice

 

When I was a teenager I worked at Kmart Bakery as my after school job. Our Kmart was listed as a "superstore", with the full Kmart variety store on one side, and a Coles supermarket on the other side, complete with butcher, delicatessen and bakery.  

For girls working the casual shifts at Kmart Bakery, our main job was to package the baked goods.  On Saturdays, we bagged the bread rolls, pizzas, finger buns and everything that came out of the ovens.  We even sliced the loaves of bread, with a machine that we were lucky didn't take out fingers off.

Once the fresh bread was out on the shelves, we turned to the finished sweet goods.  Sponge cakes, vanilla slices, lamingtons and custard tarts all had to be packaged on foam trays, wrapped in Glad wrap, heat sealed, and price tagged. One of the slices that always puzzled the heck out of me was the Hedgehog Slice.  As a devotee of Chocolate Caramel Slice, I couldn't understand what Hedgehog Slice was and how anyone would eat it.  

But lately, my mind has drifted back to that slice.  What was it made out of?  What were the big biscuity chunks in it.  And most importantly, what did it taste like?  Last weekend I decided to find out.  Much to my surprise, Hedge Hog slice is a no-bake slice.  It takes a few different bowls to make (which irritates me - I hate clean up), but other than that, it produces a delicious slice that everyone in my family has decided is a new favourite.  I fiddled with the traditional recipe a little to amp up the flavours.  Here it is - classic 1980s Hedge Hog Slice.

Ingredients

  • 395ml Condensed milk
  • 250g butter
  • 2 x 250g packets Nice biscuits
  • 2 tblsp cocoa powder (choose Dutch milled style for a strong flavour)
  • 1/2 cup desiccated coconut
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon
Topping
  • 250g dark chocolate chips
  • 60g Copha

Method

  1. Line a 20cm x 30cm slice tin with baking paper.

  2. For the slice base, place the butter and condensed milk in a saucepan and gently heat until the butter melts.  Stir to combine.  Be careful not to burn the bottom!

  3. Place one packet of the biscuits in a food processor and blitz until fine breadcrumbs form.  Add the cocoa powder and cinnamon and blitz for a few seconds to combine.

  4. Place the other packet of biscuits on a chopping board and roughly chop into one-inch chunks.  No need to be precise though.

  5. Pour the butter and condensed milk mixture and the vanilla essence into the food processor and blitz for about 15 seconds to combine. Transfer the wet mix into a large mixing bowl.

  6. Add the desiccated coconut and stir to combine thoroughly.  Now add the chopped biscuits.  Try to work quickly as the mixture will want to start to set.

  7. Pour the mixture into the slice tin and spread it out evenly to the edges.  This won't be easy - an offset spatula will help.  Make sure you poke down any biscuit pieces sticking up above everything else.

  8. Place the tin in the fridge for two hours and allow to set.

  9. For the topping, place the chocolate chips and Copha in a heatproof bowl.  Heat in the microwave for 20 seconds at a time until all the chocolate chips have melted.  Be careful not to burn the chocolate. 
     
  10. Stir to help the Copha complete melting and ensure there are no lumps.  

  11. Remove the slice from the fridge and pour the melted chocolate mixture over the top.  Tilt the tin in each direction to ensure the slice is fully covered. 

  12. Return the tin to the fridge and allow to set for 15mins. 

  13. Remove the slice from the fridge, lift it out of the tin and place it on a chopping board.  Slice into 5cm x 5cm pieces.  Place in a plastic container and return to the fridge to allow to harden fully.

  14. Makes about 30 pieces.  Keeps in the fridge for two weeks.


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