Name: Chocolate hedgehog squares
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 155 gram dark eating (semi-sweet) chocolate, chopped coarsely; 125 gram unsalted butter, chopped coarsely; 2 cup coco pops; 3/4 cup slivered almonds; 1/2 cup sultanas; 1/2 cup red glacé cherries, coarsely chopped; 1/4 cup cocoa powder; 1/3 cup icing sugar; 1 egg, lightly beaten; 2 teaspoon sifted cocoa powder, extra

Ingredients

155 gram dark eating (semi-sweet) chocolate, chopped coarsely

125 gram unsalted butter, chopped coarsely

2 cup coco pops

3/4 cup slivered almonds

1/2 cup sultanas

1/2 cup red glacé cherries, coarsely chopped

1/4 cup cocoa powder

1/3 cup icing sugar

1 egg, lightly beaten

2 teaspoon sifted cocoa powder, extra

Method

1.Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending 5cm over sides.

2.In a large saucepan, add chocolate and butter and stir over a low heat for about 2-4 minutes, or until smooth. Allow to cool for 5 minutes.

3.Stir coco pops, nuts, fruit, cocoa, sugar and egg into butter mixture.

4.Spread mixture into pan. Refrigerate for about 3 hours, or until firm.

5.Dust slice with cocoa before cutting into squares. Serve.

Store squares in an airtight container in the fridge for up to a week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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