This Peppermint Hedgehog Slice recipe is not your average. This one takes an already delicious no bake chocolate slice and adds a creamy peppermint layer, making it perfect for Christmas time or St Patricks Day.
It’s simple to throw together, requires no baking and chocolate and mint are always the best of friends.
Around Christmas time, all I’m thinking about is gingerbread and peppermint. This is a favourite recipe of mine and a horde of work colleagues devoured a whole batch a little under 2 hours so you know they’re good.
What is hedgehog slice?
The traditional hedgehog slice is a no bake dessert made up of a base of chocolate coated chunks of biscuits (cookies) and coconut. It’s topped with more chocolate and, often, sprinkles as well.
While there are variations all over the world, this recipe is based on the Australian version. Well known to all Aussies, any self-respecting Aussie bakery has a large tray of these in their cabinets at all times.
The peppermint layer you see on this version is not traditional but I can promise you it is oh-so-good.
Ingredients you’ll need
A few simple ingredients are all you need for this recipe.
- Biscuits / Cookies (1): Use a nice crunchy biscuit. I use Arnotts Malted Milk
- Golden Syrup (2): If you don’t have this, you can use dark corn syrup or even honey, though the honey will add a more distinct flavour.
- Coconut (4): Shredded is best here – thicker than fine desiccated but thinner than flakes. Unsweetened is best since there is already sugar in this recipe
- Chocolate (6): Use a dark chocolate at least 50% cocoa that you actually like the flavour of since there is a lot of it.
- Candy canes (10): these are crushed up and are perfect for a Christmas version but feel free to leave them off.
- Peppermint extract (9): please use extract and not essence (which is a man made flavouring). You can certainly swap it for another flavouring if you prefer.
In addition, you’ll find icing sugar (powdered sugar), cream, salt, butter and cocoa to round out this simple slice recipe.
How to make hedgehog slice
This Peppermint Hedgehog Slice recipe really is quick and simple.
In just minutes you will have combined your chocolate mixture with the biscuits (cookies) and coconut. Press it firmly into a square tin. I use an 8″ x 8″ baking tin like this one
Mix together the peppermint cream ingredients all at once and spread this evenly over the base.
Finally, melt together some dark chocolate (70% is best) and butter, then spread this icing over the cooled peppermint cream. Let the whole lot set in the fridge for around 2 hours before serving.
I suggest using a hot knife when cutting through this to make it a little easier and, if you wipe it off after each cut, you’ll also keep the peppermint cream nice and white.
Storing Hedgehog Slice
Hedgehog Slice keeps really well in the fridge, stored in an airtight container. Make it a day or two ahead of serving if you like but it will keep for up to a week.
If you try this recipe for peppermint hedgehog slice, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More no bake recipes
- Chocolate Hedgehog Slice
- No Bake Chocolate Fridge Cake
- No Bake Snickers Crispy Cake
- No Bake Cherry Ripe Slice
- Milo Mars Bar Slice
- No Bake Caramel Peanut Butter Slice
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Peppermint Hedgehog Slice Recipe
FOR THE HEDGEHOG SLICE BASE
- 250 g plain sweet biscuits (I use arnotts malt o milk) (8.8 oz )
- 142 g unsalted butter, cubed (1 ¼ sticks / ½ cup +2 tablespoons)
- ⅓ cup golden syrup (like Lyles- notes)
- ⅓ cup unsweetened cocoa
- 2 tablespoons thickened cream (heavy cream)
- ¼ tsp salt
- ¼ cup shredded coconut
- 135 g dark (50%) chocolate, finely chopped (¾ cup)
FOR THE PEPPERMINT CREAM
- 85 g unsalted butter, melted (¾ stick)
- 2 cups icing (powdered) sugar (260g / 9.1oz)
- 1 tablespoon thickened cream (heavy cream) (notes)
- 1 ½ teaspoons peppermint extract
FOR THE TOPPING
- 200 g dark (50%) chocolate, finely chopped
- 57 g unsalted butter (1.7oz)
- 2 candy canes, crushed
FOR THE BASE
- Line an 8 inch square baking tin with baking paper
- Break up the biscuits into 1-2cm pieces and set aside.
- In a large bowl, melt together the butter, golden syrup, cocoa, cream, salt and chocolate in the microwave in 30 second bursts. Stir well between each until it’s just melted together. Don’t overheat.
- Add the biscuit pieces and coconut and mix well.
- Tip into prepared tin, pressing down firmly to give a flat surface.
- Place in the freezer while you prepare the topping.
FOR THE PEPPERMINT CREAM
- In a medium bowl combine the melted butter, icing sugar, cream and 1 teaspoon of peppermint extract.
- Adjust the peppermint flavour to taste by adding the final 1/2 teaspoon if required.
- Spread over the chocolate layer and place in the fridge.
- FOR THE TOPPING
- Melt chocolate and butter in bowl in the microwave, in 30 second bursts, stirring well between each.
- Spread over the peppermint layer, then sprinkle with crushed candy canes.
- Leave it to set for at least an hour in the fridge.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Golden syrup (like Lyles golden syrup) is the best for this but if you can’t get it, you can use rice malt syrup, honey or dark corn syrup. Just note honey will give a very distinct flavour.
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