This easy Hedgehog Slice recipe is rich, chocolatey, and completely no-bake. It’s the perfect slice for lunchboxes, or sweet cravings.
If you love a no-fuss, chocolatey treat that takes you straight back to childhood – this Hedgehog Slice is for you. It’s rich, chewy, crunchy, and completely no-bake, which makes it perfect for those times when you want something sweet without turning on the oven.
This version uses Arrowroot biscuits for a lighter, crisp affordable base, and the topping is made super easy in the microwave (because we love a shortcut that works). It’s a slice you’ll come back to again and again – ideal for lunchboxes, bake sales, or that mid-arvo cuppa.
✨ Why you’ll love this recipe
Customisable — add nuts, dried fruit, or even a handful of marshmallows
No baking required — just melt, mix, and chill
Simple pantry ingredients — you might already have everything at home
Quick to make — prep in under 20 minutes
A nostalgic Aussie classic — with a modern twist
How to make hedgehog slice
- Prep the tin
Line a 20cm square baking tin with baking paper and set aside.
- Crush the biscuits
Place the Arrowroot biscuits in a zip-lock bag and crush with a wooden spoon (you want small chunks, not fine crumbs). Tip into a large mixing bowl.
- Add dry ingredients
Stir in the cocoa powder and desiccated coconut. Mix well to combine.
- Make the chocolate base
In a saucepan over low heat, melt the butter, chocolate, and condensed milk together. Stir until smooth and glossy.
- Combine
Pour the chocolate mixture over the biscuit mixture and stir until fully coated and well combined.
- Press into tin
Spoon the mixture into your prepared tin and press it down firmly using the back of a spoon. Pop the tin in the fridge while you make the topping.
- Make the chocolate topping
Place the chocolate and oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and smooth.
- Top the slice
Pour the melted chocolate over the base and smooth it out evenly with a spoon or spatula.
- Chill and slice
Refrigerate for at least 1 hour, or until fully set. Remove from the tin and slice into squares. Store in the fridge in an airtight container.
Hedgehog slice
Ingredients
Base:
250g Arrowroot biscuits, roughly crushed
2 tbsp cocoa powder
3/4 cup desiccated coconut
100g butter
180g milk chocolate, broken into pieces
395g tin condensed milk
Topping:
200g milk chocolate, broken into pieces
1 tbsp vegetable oil
Instructions
- Prepare a 20cm square baking tin by lining with baking paper.
- Place the Arrowroot biscuits in a zip-lock bag and crush with a wooden spoon (you want small chunks, not fine crumbs). Add to a large mixing bowl.
- Stir in cocoa powder and desiccated coconut. Mix well.
- In a saucepan over low heat, melt the butter, milk chocolate, and condensed milk together. Stir until smooth and glossy. Pour over the biscuit mixture and stir to combine thoroughly.
- Spoon the mixture into your prepared tin and press down firmly using the back of a spoon.
- Pop the tin in the fridge while you make the topping.
- Place the chocolate and oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until melted and smooth.
- Pour the melted chocolate over the base and smooth it out. Refrigerate for an hour, or until set.
- Remove the slice from the tin and cut into squares. Store in the fridge in an airtight container.
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