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Chocolate Hedgehog Slice

Chocolate Hedgehog Slice

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 -24
Author adapted from Natalie Oldfield of Dulce May Kitchen


  • 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


  1. Grease and line a 20cm (8in) square baking tin.
  2. In a large mixing bowl combine crushed biscuits, walnuts, sultanas and dates and set aside.
  3. In a saucepan, combine butter, sugar, vanilla and chocolate. Stir over low heat until chocolate and butter have just melted.
  4. 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.
  5. Return to a medium heat and heat again to 75C (170 F), see note 1. Remove from heat and add to the dry ingredients.
  6. Press mixture firmly into tin and sprinkle with coconut.
  7. 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.