Hedgehog Slice is a classic no-bake chocolate fudge-style slice that uses just a few everyday ingredients and needs only a short time to set in the fridge. This version is made without condensed milk and, with only six main ingredients, it’s an easy no-bake treat for bakers of all levels.
Hedgehog slice is a nostalgic favourite in New Zealand, similar in comfort to a lolly cake. My grandmother always kept a tray in the fridge and family members would help themselves as soon as they walked in. The combination of crunchy biscuits suspended in rich chocolate makes it irresistible — simple, familiar and delicious.
There are many variations of hedgehog slice: some recipes use eggs or condensed milk, others skip melted chocolate, and some are closer to an English tiffin. What they usually share is a glossy chocolate icing made from butter, icing sugar, cocoa and a little warm water.
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Why You’ll Love This Recipe
- Only six main ingredients required.
- No condensed milk needed — handy when you don’t have it on hand.
- No baking required, so it’s perfect for warm days or when you don’t want to use the oven.
- Great for lunchboxes, afternoon tea or an easy on-the-go snack.
Ingredients Needed
Refer to the recipe card below for exact quantities and full ingredient details.
Substitutions
- Different biscuits: Digestive biscuits are used here, but you can substitute arrowroot, graham crackers, Marie biscuits or any plain vanilla cookie.
How to Make Hedgehog Slice Step-By-Step
Step 1. Take the digestive biscuits (or substitute biscuits) and place them in a large bowl or a food bag.
Step 2. Lightly crush the biscuits into small pieces — not a fine powder, but small chunks that give texture to the slice.
Step 3. Gently melt the butter, cocoa, dark chocolate and vanilla together in a saucepan over low heat or in a microwave-safe bowl in short bursts, stirring until smooth.
Step 4. Pour the melted chocolate mixture over the crushed biscuits and fold together until the biscuits are evenly coated.
Step 5. Press the mixture firmly and evenly into a greased and lined 9″x9″ (or 9″ square) slice tin. Chill in the fridge for about an hour to set while you make the icing.
Step 6. For the icing, combine softened butter, icing sugar and cocoa in a bowl.
Step 7. Add two tablespoons of warm water and mix until the icing is smooth and spreadable. If it’s too stiff, add water a teaspoon at a time until you reach a thick but smooth texture.
Step 8. Spread the icing over the chilled base in an even layer, return to the fridge for at least another hour to set, then slice and serve.
Recipe FAQs
The pieces of broken biscuit scattered through the chocolate resemble the spines on a hedgehog, which inspired the name.
In New Zealand it’s often called chocolate fudge slice and it’s similar to an English tiffin.
Yes. Wrap pieces individually or store in a freezer-safe container and freeze for up to three months. To thaw, transfer to the fridge overnight.
More No Bake Slices
- Lolly Cake
- Mallow Balls
- Caramilk Rocky Road
- KitKat Fudge
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Print Recipe
Hedgehog Slice Recipe
Ingredients
- 250 g Digestive Biscuits (or Graham Crackers)
- ½ Cup Butter (110g)
- 2 Tbsp. Cocoa (12g)
- 1 teaspoon Vanilla Extract
- 1 and ½ Cups Dark Chocolate (280g)
Icing;
- 2 Cups Icing Sugar (240g)
- 2 Tbsp. Cocoa (12g)
- 2 Tbsp. and ¼ Cup Warm Water
- ¼ Cup Butter, Softened (55g)
Instructions
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Grease and line a 9″x9″ slice tin with baking paper and set aside.
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Place the butter, cocoa, vanilla extract and dark chocolate in a saucepan and melt together, or melt in a microwave-safe bowl, stirring until smooth.
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Crush the digestive biscuits in a large bowl and pour over the melted mixture. Stir until well combined.
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Spread the mixture evenly into the prepared tin, pressing down firmly, and place in the fridge for about an hour while you make the icing.
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Place the icing sugar, cocoa and softened butter in a bowl.
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Pour in two tablespoons of warm water and mix, ensuring the water helps soften the butter. If the icing is too stiff, add more water a teaspoon at a time until you have a thick but smooth consistency.
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Spread the icing in an even layer over the chilled base and return the slice to the fridge for at least another hour before slicing and serving.
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Store in an airtight container in the fridge for up to two weeks.
Notes
- Any plain vanilla biscuit will work — Marie, arrowroot, graham crackers or digestive biscuits.
- You can freeze this slice for up to three months; thaw overnight in the fridge before serving.