Ingredients

• 250g Copha, diced
• 1/3 cup cocoa powder
• 1/3 cup sugar
• 1 tbsp rum or coffee
• 1 egg, beaten
• 250g shortbread biscuits, roughly chopped
• 100g red jelly lollies, cut into 1cm pieces

Chocolate topping

• 360g dark 45% chocolate, chopped
• 80g Copha, chopped
• 100g walnut, roughly chopped

Method

1. Line the base and sides of 30 x 15cm slice pan with baking paper, making sure to leave a 5cm overhang over the long sides.
2. Melt the Copha in a small saucepan over low heat.
3. Combine the cocoa powder and caster sugar in a large bowl and mix well. Pour Copha over and mix well. Stir in the rum and beaten egg.
4. Fold through chopped biscuit and jellies. Mix together until well combined.
5. Spoon into prepared pan and press out to form an even layer. Refrigerate or freeze for 15 minutes.

Chocolate Topping

1. Melt chocolate and Copha together in a microwave safe bowl for 2-3 minutes on 50% power. Stirring every 30 seconds until melted and well combined.
2. Pour over hedgehog slice. Tilt pan to cover evenly. Scatter over walnuts and refrigerate for several hours before slicing into squares or fingers using a warm wet knife.

Tips:

• Hedgehogs maybe stored in an airtight container for up to 1 month.
• Hedgehogs are delicious with M&M’s added to the mixture.
• If you are gluten-intolerant, replace shortbread biscuits with rice cookies or popcorn.