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Pistachio hedgehog slice

  • 2:30 Prep
  • 0:10 Cook
  • Makes 24 pieces
  • Advanced

Ingredients

  • 125g unsalted butter
  • 100g dark chocolate, chopped
  • 1 tablespoon golden syrup
  • 1 egg
  • 220g packet Cottage Cookies Heavenly Chocolate Hazelnut, broken into small pieces
  • 1/3 cup shredded coconut
  • 1/2 cup caster sugar
  • 1/4 cup cocoa powder
  • 1/2 cup pistachio kernels

Chocolate topping

  • 200g dark chocolate, chopped
  • 50g unsalted butter, chopped

Method

  • 1
    Lightly grease a 17cm x 27cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
  • 2
    Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Remove from heat. Cool slightly. Whisk in egg.
  • 3
    Meanwhile, place biscuits, coconut, sugar, cocoa and pistachios in a bowl. Stir to combine. Add chocolate mixture. Stir to combine. Transfer mixture to prepared pan. Using the back of a fork, press mixture evenly into pan. Cover and refrigerate until firm.
  • 4
    Make chocolate topping: Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours or until set. Using a hot knife, cut slice into 24 pieces. Serve.

Source: taste.com.au

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