Hedgehog Slice

By Pilly

Tip: The more finely you chop the biscuit, the easier it will be to slice it.

Tip: Keep in an airtight container in the fridge for up to 1 week.

Preparation: 15 mins + 1 1/2 hours to chill.

Cooking: 5 mins

Ingredients

• HEDGEHOG:
• 150 g coconut flavoured biscuits, crushed.
• 1/3 cup slivered almonds, toasted.
• 1/3 cup chopped dried apricots.
• 200 g dark eating chocolate, roughly chopped.
• 100 g butter, chopped
• 1 egg, lightly beaten
• CHOCOLATE ICING:
• 150 g dark chocolate melts, chopped
• 50 g butter

Preparation

Step 1

Grease and line a 26x16cm slice pan with baking paper, extending paper at long sides for handles.

Combine biscuit, almonds and apricots in a large bowl.

Place chocolate and butter in a medium heatproof bowl over a saucepan of simmering water. Cook and stir for 4-5 minutes or until melted and combined. Remove bowl from heat, cool slightly.

Stir in egg. Stir chocolate mixture into biscuit mixture. Press mixture evenly into prepared pan. Cover with plastic food wrap. Chill for 30 minutes.

Make the icing by placing chocolate and butter in a double boiler, and cook and stir for 5 mins or until smooth.

Spread over slice. Chill for 1 hour or until set. Cut into squares.