Chocolate Hedgehog Slice

Course : Cookies
Serves: 1
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250 grams chocolate cream biscuits -- finely crushed
1/2 cup desiccated coconut
1 cup pecans -- roughtly chopped
1 tablespoon cocoa powder -- sifted
100 grams dark chocolate -- chopped
80 grams unsalted butter
1 tablespoon golden syrup
1 large egg -- lightly beaten
1 Cup extra pecans -- for decoration
60 grams dark chocolate melts -- extra
100 grams dark chocolate
40 grams unsalted butter

Preparation / Directions:

Line base and sides of shallow 30x20cm rectangular tin with foil. Combine biscuit crumbs, coconut, pecans and cocoa in medium mixing bowl. Make a well in the centre. Combine chocolate, butter, and syrup in small heavy-based pan. Stir over low heat until chocolate and butter have melted and mixture is smooth. Remove from heat. Pour combined chocolate mixture and egg onto dry ingredients. Using a wooden spoon, stir until well combined. Press mixture evenly into prepared tin. Refrigerate 30 minutes or until set. Icing: Put chocolate and butter in small heatproof bowl. Stand over pan of simmering water. Stir until chocolate and butter have melted and mixture is smooth. Cool slightly. Spread mixture evenly over slice base. Refrigerate until set. Remove slice from tin. Cut into small sqares with sharp knife. Decorate squares with pecans dipped in extra melted chocolate.

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  (4 1/2 Stars!)
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