Peppermint Hedgehog Slice Recipe

Ingredients

• 250 g plain sweet biscuits (I use arnotts malt o milk) ((8.8 oz ))
• 142 g unsalted butter, cubed ((1 1/4 sticks / 1/2 cup +2 tablespoons))
• 1/3 cup golden syrup (like Lyles- notes)
• 1/3 cup unsweetened cocoa
• 2 tablespoons thickened cream (heavy cream)
• 1/4 tsp salt
• 1/4 cup shredded coconut
• 135 g dark (50%) chocolate, finely chopped ((3/4 cup))
• 85 g unsalted butter, melted ((3/4 stick))
• 2 cups icing (powdered) sugar ((260g / 9.1oz))
• 1 tablespoon thickened cream (heavy cream) ((notes))
• 1 1/2 teaspoons peppermint extract
• 200 g dark (50%) chocolate, finely chopped
• 57 g unsalted butter ((1.7oz))
• 2 candy canes, crushed

Instructions

1. 1

   --- FOR THE BASE ---

2. 2

   Line an 8 inch square baking tin with baking paper

3. 3

   Break up the biscuits into 1-2cm pieces and set aside.

4. 4

   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.

5. 5

   Add the biscuit pieces and coconut and mix well.

6. 6

   Tip into prepared tin, pressing down firmly to give a flat surface.

7. 7

   Place in the freezer while you prepare the topping.

8. 8

   --- FOR THE PEPPERMINT CREAM ---

9. 9

   In a medium bowl combine the melted butter, icing sugar, cream and 1 teaspoon of peppermint extract.

10. 10

    Adjust the peppermint flavour to taste by adding the final 1/2 teaspoon if required.

11. 11

    Spread over the chocolate layer and place in the fridge.

12. 12

    FOR THE TOPPING

13. 13

    Melt chocolate and butter in bowl in the microwave, in 30 second bursts, stirring well between each.

14. 14

    Spread over the peppermint layer, then sprinkle with crushed candy canes.

15. 15

    Leave it to set for at least an hour in the fridge.