This Peppermint Hedgehog Slice recipe is a simple no bake slice. It’s a chocolate peppermint slice, filled biscuits and a minty twist on an Aussie classic.
250gplain sweet biscuits (I use arnotts malt o milk)(8.8 oz )
142gunsalted butter, cubed(1 ¼ sticks / ½ cup +2 tablespoons)
⅓cupgolden syrup (like Lyles- notes)
⅓cupunsweetened cocoa
2tablespoonsthickened cream (heavy cream)
¼tspsalt
¼cupshredded coconut
135gdark (50%) chocolate, finely chopped (¾ cup)
FOR THE PEPPERMINT CREAM
85gunsalted butter, melted (¾ stick)
2cupsicing (powdered) sugar(260g / 9.1oz)
1tablespoonthickened cream (heavy cream)(notes)
1 ½teaspoonspeppermint extract
FOR THE TOPPING
200gdark (50%) chocolate, finely chopped
57gunsalted butter(1.7oz)
2candy canes, crushed
For best results, always weigh ingredients where a weight is provided
Equipment
8 inch square baking tin
Instructions
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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.