Hedgehog slice has always been a favourite around here. For the last few years I’ve been making it nut free, because you never know when it comes to kids what allergies there might be! So this is my hedgehog slice, nut free and no bake!
It’s quick and fun to make and makes a delicious dessert.
Why you’re going to love this slice
- no bake- great for summertime
- nut free– which means it can even go to school
- easy to mix– no mixer required
- kids can help- and they will love it because they can lick the spatula!
- ingredients you probably have in the pantry- or you can find easily at the supermarket
- stores in the fridge– so it stays fresh
- freezer friendly -it also defrosts beautifully
When it comes to making delicious treats, I love it when things need no baking. It’s simpler, quicker and doesn’t involve heating up the kitchen. I use the microwave for all the melting for this slice, but you can use your stove, or even your thermocooker.
Hedgehog slice is a family favourite. This is such a yummy slice, it’s got something in it for the whole family! The chocolate is broken up with chunks of biscuit, coconut and cornflakes. Topped with a delicious icing, it is just as great as a dessert as it is as a snack.
Making it nut free
I’ve been doing this slice nut free for a while, because it makes it more allergy friendly. But how do we maintain the crunch and have it nut free? Simple! We use cornflakes! They are the perfect way to add additional crunch to the slice, so not compromising on the texture.
Equipment
For making stuff that is no bake, you can’t go past silicone bakeware. It makes it super easy to remove from the pan. I love this bakemaster one from everten (affiliate link).
Ingredients
Don’t forget to scroll to the recipe card for ingredient amounts and full method.
base
- sweetened condensed milk
- butter
- cocoa powder
- dark chocolate
- digestive biscuits
- cornflakes
- desiccated coconut
- vanilla paste
icing
- dark chocolate
- milk chocolate
- coconut oil
Substitutions
Basically this slice can be made with anything you have in the pantry!
- swap the digestives for any sweet biscuit (milk arrowroot, shortbread, ginger snaps etc)
- swap the cornflakes for rice bubbles or nuts
- swap the desiccated coconut for almond meal
Method
- Combine the butter, condensed milk, vanilla and dark chocolate in a large microwave proof bowl.
- Microwave at ½ power for 2 minutes. Stir to finish off the melting.
- Crush the biscuits and add to the melted mixture with the cornflakes, cocoa and desiccated coconut.
- Mix well and press into a 20cm x 20cm cake pan.
- Combine the dark and milk chocolate in a microwave safe jug with the coconut oil. Melt at 50% power for 2 minutes. Stir until smooth and pour over the base.
- Refrigerate for 3 hours or until solid then chop into squares.
Tips and tricks
- don’t over heat the chocolate- it will get grainy
- use a silicone cake pan- it makes it super easy to remove
- warm your knife before slicing with boiling water to help get clean slices
Yes! And it defrosts really well, so it’s great for saving some for when people pop around.
It will keep really well in the fridge in a sealed container for 4-5 days.
Yes! Surprisingly so, as we don’t have hedgehogs in Australia. It’s an old school Australian treat and is often found at bake sales and fetes across the country. It’s perfect for making when you don’t want to bake during the hot Australian summer.
More no bake treats
Hedgehog slice
Equipment
Ingredients
Base
- 395 grams sweetened condensed milk
- 1 tsp vanilla paste
- 100 grams butter
- 150 grams dark chocolate melts
- 1 tbsp cocoa powder
- 250 grams digestive biscuits
- ¾ cup cornflakes
- ¾ cup desiccated coconut
Icing
- 150 grams milk chocolate
- 150 grams dark chocolate
- 2 tbsp coconut oil
Instructions
Base
- Combine the butter, condensed milk, vanilla and dark chocolate in a large microwave proof bowl.
- Microwave at ½ power for 2 minutes. (it will not be 100% melted, stir to finish off the melting)
- Crush the biscuits and add to the melted mixture with the cornflakes, cocoa and desiccated coconut.
- Mix well and press into a 20cm x 20cm cake pan. (silicone works well, or line a normal one for easy removal.
Icing
- Combine the dark and milk chocolate in a microwave safe jug with the coconut oil. Melt at 50% power for 2 minutes. Stir until smooth and pour over the base.
- Refrigerate for 3 hours or until solid then chop into squares.
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