The Hedgehog slice recipe is a classic Australian no-bake chocolate slice that’s legendary for a reason. It’s incredibly easy to make and doesn’t require any oven time, giving you a satisfying crunch in every bite. Whether you’re making it to sell at a bake sale or just as a late-night snack, this rich, sweet, and cheerful chocolate treat is sure to become a household favorite. It’s chocolatey and brings back so many childhood memories.
Ingredients
Yields: 15 to 20 slices
- 250g Arnott’s Marie biscuits, crushed
- 395g Condensed milk
- 180g Chocolate (Milk or dark)
- 100g Salted butter
- 50g Desiccated coconut
- 40g Rice bubbles (Rice Krispies)
For the Topping:
- 300g Chocolate (Milk or dark)
- 2 Tablespoons vegetable oil
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Step-by-Step Instructions
Step 1: First and foremost, grease and line a 20 cm × 30 cm (8″ × 12″) pan with parchment paper and set it aside — Tip: Even though we’re not baking, lining the pan is super important so you can easily lift the piece later!
Step 2: Put the condensed milk, 180 grams of chocolate, and salted butter in a large microwave-safe bowl. Microwave the mixture until it’s completely melted, then stir it well to blend all the ingredients smoothly.
Step 3: Add the crushed biscuits, shredded coconut, and rice cereal to the chocolate mixture and mix well until all the dry ingredients are coated with chocolate (Note: Leave some bigger biscuit pieces for a better crunch!)
Step 4: Press the base mixture evenly into the prepared pan and use the back of a spoon to level the surface so it’s nice and even.
Step 5: For the topping, melt the remaining 300g of chocolate and the vegetable oil in the microwave. Do this in 30 second bursts, stirring in between, until silky smooth.
Step 6: Pour the melted chocolate layer over the base, place the tray in the fridge, and let it set completely before cutting.
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Why you’ll love this Hedgehog slice recipe
This hedgehog slice recipe is a lifesaver when you need a delicious dessert without turning on the oven. You’ll love the mix of textures — The soft, chewy chocolate base combined with the irresistible crunch of biscuits and rice krispies. It’s the perfect treat to give you a boost of energy to enjoy with a hot cup of coffee or tea in the afternoon. Additionally, adding a little oil to the topping ensures that the chocolate won’t crack when cutting, keeping your slices looking perfect, just like in a bakery.
Try it this week! If you make it, I had be happy to hear how it turned out. Leave a comment below and tell me if you used milk chocolate or dark chocolate!
Hedgehog Slice Recipe
This classic Hedgehog Slice features a rich, fudgy chocolate base packed with crunchy biscuit chunks and coconut. Topped with a silky layer of milk chocolate, it’s the ultimate no-bake treat for any occasion.
Ingredients
- 250g Arnott’s Marie biscuits, crushed
- 395g Condensed milk
- 180g Chocolate (Milk or dark)
- 100g Salted butter
- 50g Desiccated coconut
- 40g Rice bubbles (Rice Krispies)
The topping
- 300g Chocolate (Milk or dark)
- 2 Tablespoons vegetable oil
Instructions
- First and foremost, grease and line a 20 cm × 30 cm (8″ × 12″) pan with parchment paper and set it aside — Tip: Even though we’re not baking, lining the pan is super important so you can easily lift the piece later!
- Put the condensed milk, 180 grams of chocolate, and salted butter in a large microwave-safe bowl. Microwave the mixture until it’s completely melted, then stir it well to blend all the ingredients smoothly.
- Add the crushed biscuits, shredded coconut, and rice cereal to the chocolate mixture and mix well until all the dry ingredients are coated with chocolate (Note: Leave some bigger biscuit pieces for a better crunch!)
- Press the base mixture evenly into the prepared pan and use the back of a spoon to level the surface so it’s nice and even.
- For the topping, melt the remaining 300g of chocolate and the vegetable oil in the microwave. Do this in 30 second bursts, stirring in between, until silky smooth.
- Pour the melted chocolate layer over the base, place the tray in the fridge, and let it set completely before cutting.
Notes
- Run your knife under hot water and wipe it dry before cutting to get clean slices without cracking the top chocolate layer. Alternatively, leave the slice out of the fridge for 15 minutes before cutting.
- Storage: Keep these slices in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months.
Nutrition Information
Yield
16Serving Size
1Amount Per ServingCalories 374Total Fat 21gSaturated Fat 12gUnsaturated Fat 10gCholesterol 29mgSodium 196mgCarbohydrates 40gFiber 2gSugar 30gProtein 6g