Chocolate
Hedgehog
Hedgehogs are a delicious throwback to childhood - perfect with popping candy and chocolate, or walnuts and rum for a grown-up taste!
15 min
prep
16 squares or 12 fingers
Ingredients
- 250g Kremelta, diced
- 1/3 cup cocoa powder
- 1/3 cup sugar
- 1 tbsp rum or coffee
- 1 egg, beaten
- 250g shortbread biscuits, roughly chopped
- 100g red jelly lollies, cut into 1cm pieces
Chocolate topping
- 360g dark 45% chocolate, chopped
- 80g Kremelta, chopped
- 100g walnut, roughly chopped
Method
- Line the base and sides of 30 x 15cm slice pan with baking paper, making sure to leave a 5cm overhang over the long sides.
- Melt the Kremelta in a small saucepan over low heat.
- Combine the cocoa powder and caster sugar in a large bowl and mix well. Pour Kremelta over and mix well. Stir in the rum and beaten egg.
- Fold through chopped biscuit and jellies. Mix together until well combined.
- Spoon into prepared pan and press out to form an even layer. Refrigerate or freeze for 15 minutes.
Chocolate Topping
- Melt chocolate and Kremelta together in a microwave safe bowl for 2-3 minutes on 50% power. Stirring every 30 seconds until melted and well combined.
- Pour over hedgehog slice. Tilt pan to cover evenly. Scatter over walnuts and refrigerate for several hours before slicing into squares or fingers using a warm wet knife.
Tips:
- Hedgehogs maybe stored in an airtight container for up to 1 month.
- Hedgehogs are delicious with M&M’s added to the mixture.
- If you are gluten-intolerant, replace shortbread biscuits with rice cookies or popcorn.