Chocolate Hedgehog


Base
175g butter
2/3 cup caster sugar
4 tablespoons Cadbury Bournville Cocoa
2 tablespoons desiccated coconut
1 egg, lightly beaten
½ cup shelled pistachios
250g packet shredded wheat biscuits, broken into pieces

Method
In a saucepan melt butter, sugar and cocoa over a medium heat for 3 minutes. Stirring to ensure sugar dissolves. Remove from heat add coconut, egg, pistachios and biscuits. Press mixture into a baking paper lined 28cm x 18cm slab pan. Chill for 1 hour.

Chocolate topping
250g Cadbury dark cooking chocolate, chopped coarsely
50g butter
Melt chocolate and butter in bowl over simmering water. Spread over slice. Allow to set in refrigerator for 20 minutes. Slice with hot knife into pieces.

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