Name: Hedgehog slice
Ingredients: Base:250g Arrowroot biscuits, roughly crushed2 tbsp cocoa powder3/4 cup desiccated coconut100g butter180g milk chocolate, broken into pieces395g tin condensed milk; Topping:200g milk chocolate, broken into pieces1 tbsp vegetable oil

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

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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.