This Peppermint Hedgehog Slice recipe is a simple no bake slice. It’s a chocolate peppermint slice, filled with nuts and biscuits and a minty twist on an Aussie classic.
This Peppermint Hedgehog Slice recipe is not your average hedgehog slice. I went one step further with this one and added a creamy peppermint layer.
WHY I LOVE THIS PEPPERMINT HEDGEHOG SLICE RECIPE
It’s simple to throw together, requires no baking and chocolate and mint are always the best of friends.
Easy. Each layer takes just a few minutes and requires no baking at all. It is all just pressed into the tin and allowed to set.
Hedgehog Slice keeps really well in the fridge. Make it a day or two ahead of serving if you like but it will keep remarkably well in the fridge for up to a week.
Store this slice in an airtight container in the fridge.
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It’s nearly Christmas ok – all I’m thinking about is gingerbread and peppermint. This works and a horde of work colleagues devoured a whole batch a little under 2 hours so you know these are good.
What is hedgehog slice?
Some of you may be asking this question. It is a little puzzling. I know this as an Aussie treat but I believe there are variations around the world. All I know is, any self-respecting Aussie bakery has a large tray of these in their cabinets at all times.
The traditional hedgehog slice is a no bake dessert (oh yes it keeps getting better, am I right?!). The base is made up of broken up chunks of biscuits (cookies), nuts and coconut which are all tossed through a chocolate syrup mixture. This mixture is pressed into the base of a tin, then topped with a chocolate icing and it all sets in the fridge within a couple of hours. Oh, and it’s sensational.
The peppermint layer you see on this version is not traditional but I can promise you it is oh-so-good.
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, coconut and almonds. 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.
For the hedgehog slice base
- 113 g / 1 stick / 1/2 cup unsalted butter, cubed
- 1/2 cup / 100g / 3.5oz brown sugar
- 1/4 cup unsweetened cocoa
- 250 g / 8.8 oz plain sweet biscuits (I use arnotts milk arrowroot)
- 1/3 cup shredded coconut
- 1 cup slivered almonds (almonds roughly chopped)
- 1 teaspoon vanilla extract
- 1 large egg
For the peppermint cream
- 85 g / 3/4 stick unsalted butter, melted
- 2 cups / 260g / 9.1oz icing sugar
- 1 tablespoon heavy / thickened cream - (notes)
- 1 1/2 teaspoons peppermint extract
For the topping
- 200 g dark (70%) chocolate
- 50 g / 1.7oz unsalted butter
- 2 candy canes, crushed
For the hedgehog slice
- Roughy chop the biscuits and set aside
- Line an 8x8 inch square baking tin with baking paper
- Melt the butter in a saucepan over low-med heat, then add the sugar and cocoa. Stir until the sugar dissolves.
- Remove from heat add coconut, egg and peppermint extract and quickly mix well. Now add the almonds and biscuits and mix until combined. Press the dough into the prepared tin and chill for one hour.
For the peppermint cream
- Hold back 1/2 teaspoon of the extract and mix the rest of the ingredients together. Adjust the peppermint flavour to taste by adding the final 1/2 teaspoon if required. Spread over the hedgehog slice and leave in fridge to set.
For the topping
- Melt chocolate and butter in bowl over simmering water. Spread over slice. Sprinkle with crushed candy canes then allow to set in the fridge for 45 minutes.
- Heat a sharp knife in hot water, then dry well. Cut the slice with the hot knife into 18 pieces.
- 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).
- I use an 8" x 8" baking tin like this one
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