Chocolate Hedgehog Slice - Two Ways

There are no hedgehogs in this slice, nor were any harmed it the making of it.  I was asked by a friend on Facebook if I would blog a recipe for this deliciously easy no bake slice so I whipped up a couple of batches.  I remember making variations on these slices as a child with my Mum and Nan.  They are great for cake stalls and last minute 'bring a plate' functions.

Some recipes use egg, some don't, both of mine don't as I prefer making these slices without using egg.  One recipe uses condensed milk and the other just melted chocolate, butter and golden syrup. The slices are very versatile, you can add coconut, dried fruit or vary the biscuits used.  If you use glace cherries be sure to give them a good rinse to get the sugary syrup off and make sure they are dry before you mix them into the slice.  

Chocolate Hedgehog Slice - Version 1

100g butter
100g plain/dark chocolate
395g condensed milk
30g cocoa powder

a dollop of vanilla bean paste or 1 tsp vanilla extract
250g plain biscuits (rich tea or shortbread work well)

Melt the butter, chocolate and condensed milk together in a saucepan over a low heat until a smooth mixture forms.  Remove from the heat and stir in the cocoa powder and vanilla until completely combined.  Put the biscuits in a bag or bowl and crush with a rolling pin so you end up with some larger pieces and some crumbs.

Pour the chocolate mixture into the crushed biscuits and stir until evenly coated.  Tip the mixture into a lined Swiss Roll tin, press into an even layer and level the surface.  Put in the fridge for 1 to 2 hours or until set.

Should you wish to ice the slice, melt 200g plain chocolate and 50g butter over a low heat for a few minutes until melted and combined.  Spread this mixture over the cold slice and smooth the top.  Put back into the fridge until the icing has set.

Chocolate Hedgehog Slice - Version 2

250g plain/dark chocolate
125g butter
60ml/4 Tblsp golden syrup
200g shortbread or other plain biscuits crushed into pieces
120g raisins

Put the dark chocolate, butter and golden syrup into a saucepan over a low heat.  Melt together, stirring often, until a smooth mixture forms.  Stir in the biscuits and raisins then tip into a Swiss Roll tin lined with baking paper.  Put in the fridge until set.  

Should you want to add even more chocolate once the slice has set, melt 150g milk chocolate, pour over the cold slice then return to the fridge until the topping has set.  Cut into serving sized pieces. Store in an airtight container in the fridge.

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