Haigh’s Chocolate Hedgehog Slice 3 Ways
EASY 25 SERVES 15MINS PREP 5MIN COOKING
Ingredients
Milk Chocolate, Honeycomb, Blueberry, Lemon & Almond
- 1/2 cup (125ml) thickened cream
- 50g unsalted butter
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla bean paste
- 200g Haigh’s Milk Honeycomb Block, chopped
- 1/2 x 250g pack malt biscuits, cut into quarters
- 70g dried blueberries
- 1/3 cup (45g) slivered almonds, toasted
- 1/2 cup (125ml) thickened cream
- 50g unsalted butter
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla bean paste
- 200g Haigh’s White Strawberry Block, chopped
- 1/2 x 250g pack shortbread biscuits, cut into quarters
- 1/4 cup (45g) dried mango, roughly chopped
- 1/3 cup (45g) salted shelled pistachio nuts, roughly chopped
- 1/2 cup (125ml) thickened cream
- 50g unsalted butter
- 1/2 teaspoon vanilla bean paste
- 200g Haigh’s Dark Ginger Block, chopped
- 1/2 x 250g pack ginger snap biscuits, cut into quarters
- 75g dried pears, chopped
- 50g walnuts, chopped
Method
- Lightly grease 8cm x 26cm bar tin and line with baking paper.
- In a medium saucepan, combine cream, butter, zest (if required) and vanilla bean paste together over a medium-low heat, stirring until butter melts and mixture is combined, making sure it does not boil.
- Remove from heat, add chocolate stirring occasionally until melted. Add chopped biscuits, dried fruit and nuts, stirring gently until mixture is combined.
- Spoon mixture into prepared pan, cover with plastic wrap and refrigerate overnight, to allow slice to set properly.
- To serve, carefully remove slice from pan and peel off the baking paper from the base. Using a sharp knife, cut 1cm thick slices and serve as a sweet treat after dinner.
