Pecan, dark chocolate and Biscoff hedgehog slice

Name: Pecan, dark chocolate and Biscoff hedgehog slice recipe
Yield: 16
Ingredients: 200g Biscoff biscuits, roughly broken; 50g digestive biscuits, roughly broken; 60g pecans, roughly chopped; 15g shredded coconut; 40.00 ml Dutch cocoa; 80g unsalted butter, chopped; 395g can sweetened condensed milk; 180g dark chocolate, roughly chopped

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P112 Pecan, dark chocolate and Biscoff hedgehog slice

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by Helena Moursellas

Dec 01, 2022

Disclaimer: no hedgehogs were harmed in the making of this delicious treat. You’ll need to start this recipe a day ahead.

200g Biscoff biscuits, roughly broken
50g digestive biscuits, roughly broken
60g pecans, roughly chopped
1/4 cup (15g) shredded coconut
2 tbs dark cocoa powder
80g unsalted butter, chopped
395g can sweetened condensed milk
180g dark chocolate, roughly chopped

Method

1.

Combine biscuits, pecans and coconut in a bowl. Place cocoa, butter, condensed milk and dark chocolate in a small saucepan over medium-low heat, stirring continuously, until mixture is melted and combined. Add to biscuit mixture and stir until biscuits are well coated.
2.

Place a 45cm-long piece of plastic wrap on a flat surface and top with a 45cm-long piece of baking paper. Spoon hedgehog slice mixture evenly along one short edge of the baking paper, then, using baking paper and plastic wrap as a guide, tightly roll to form a 26cm-long log. Twist ends of plastic wrap to secure (you may need to double-wrap the log with extra plastic wrap). Refrigerate for 6 hours, or overnight.
3.

Remove hedgehog from plastic wrap and baking paper, trim the ends, and cut into 1.5cm slices to serve.