The first time I made this slice I was 37 weeks pregnant with baby George. Probably not a good time to be making such a delicious and moorish slice because, no lie, I consumed the entire slice in one week.
‘One little binge is okay isn’t it? You were pregnant after all.’ I hear you say. Thank you for your empathy, you are all too kind. However, the next week at 38 weeks I made the ‘Cheesecake-Marbled Brownies’ from Smitten Kitchen (which by the way are pretty darn good) and did the same. I told myself that it was okay to have a few little treats as I needed the calories for labour and so did my baby. Luckily George was born at 39 weeks.
These days I’m a lot more restrained. I’ll eat two slices tops (or maybe three when I’m having a bad day). The recipe is actually super easy, don’t let the fact you need to use a candy thermometer scare you off. You can pick one up for less than $10 and its great reassurance that you’ve cooked the eggs – especially if you are pregnant or are giving this to pregnant friends. Feel free to mix up the type of nuts and fruit you use in it, I often just use whatever I have in My Little Larder – currants, dried apricots, almonds, pecans and cranberries all work wonderfully.
Enjoy (in moderation… unless of course you’re 37 weeks pregnant!)
xo Kate
If you make this, I would love to see! Tag your photo with #mylittlelarder on Instagram or Facebook.
If you’re looking for some other delicious baking from My Little Larder then you may like:
- Chocolate and Beetroot Cake
- Plum and Pistachio Cake
- Cranberry and Almond ANZAC Biscuits
- Dark Chocolate and Raspberry Brownies

Chocolate Hedgehog Slice
Ingredients
- 1 and 1/2 packets wine biscuits crushed
- 2 cups walnuts chopped
- 1 cup sultanas
- 1/2 cup dates chopped
- 250 g 2 sticks butter
- 1/3 cup sugar
- 1 tsp vanilla extract
- 200 g 7oz dark (70% cocoa) chocolate
- 2 eggs lightly beaten
- unsweetened threaded coconut to sprinkle
Instructions
-
Grease and line a 20cm (8in) square baking tin.
-
In a large mixing bowl combine crushed biscuits, walnuts, sultanas and dates and set aside.
-
In a saucepan, combine butter, sugar, vanilla and chocolate. Stir over low heat until chocolate and butter have just melted.
-
Remove from heat and allow to cool slightly before adding the eggs. It is important that the mixture is not hot otherwise the mixture will split when you try reheating.
-
Return to a medium heat and heat again to 75C (170 F), see note 1. Remove from heat and add to the dry ingredients.
-
Press mixture firmly into tin and sprinkle with coconut.
-
Refrigerate for approximately 4 hours or until firm. Cut into desired number of squares.
Recipe Notes
Heating the mixture to 75C (170F) will allow the eggs to cook but not scramble. A candy thermometer is ideal for this and can be picked up for less than $10 at gourmet supermarkets or online.
1
Leave a Reply