No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits
A nostalgic Australian no-bake dessert combining rich dark chocolate, crunchy biscuits, and shredded coconut in a slice that's easy to prepare and delightfully indulgent. This australian-inspired desserts ready in about 25 minutes layers unsalted butter, chopped dark chocolate (70% cocoa), caster sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 125 g unsalted butter
- 200 g, chopped dark chocolate (70% cocoa)
- 1/2 cup caster sugar
- 1/4 cup sweetened condensed milk
- 200 g, broken into small pieces plain tea biscuits
- 1 cup desiccated coconut
- 2 tbsp cocoa powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Line an 8x8 inch square baking pan with parchment paper. In a medium saucepan, melt 125 g unsalted butter over low heat until completely melted.
- Step 2: Add 200 g chopped dark chocolate, 1/2 cup caster sugar, and 1/4 cup sweetened condensed milk to the melted butter. Stir continuously over low heat until the mixture is smooth and glossy, about 5 minutes.
- Step 3: Remove the saucepan from heat and stir in 200 g broken plain tea biscuits, 1 cup desiccated coconut, and 2 tbsp cocoa powder until all pieces are evenly coated with the chocolate mixture.
- Step 4: Pour the mixture into the prepared pan and press down firmly with the back of a spoon to create an even layer.
- Step 5: Refrigerate for at least 3 hours or until fully set. Cut into squares and serve chilled for a rich, chewy treat.
Frequently asked questions
How long does No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hedgehog Slice with Coconut and Biscuits?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
