Name: White chocolate, cranberry and pistachio hedgehog slice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3/4 cup (180ml) sweetened condensed milk; 60 gram butter, chopped; 180 gram white eating chocolate, chopped coarsely; 150 gram plain sweet biscuits; 1/2 cup (65g) dried cranberries; 1/3 cup (45g) roasted unsalted pistachios

Ingredients

3/4 cup (180ml) sweetened condensed milk

60 gram butter, chopped

180 gram white eating chocolate, chopped coarsely

150 gram plain sweet biscuits

1/2 cup (65g) dried cranberries

1/3 cup (45g) roasted unsalted pistachios

Method

1.Grease 8cm x 26cm bar pan; line base with baking paper, extending paper 5cm over long sides.

2.Stir condensed milk and butter in small saucepan over low heat until smooth. Remove from heat; add chocolate, stir until smooth.

3.Break biscuits into small pieces; place in large bowl with cranberries and nuts. Stir in chocolate mixture.

4.Spread mixture into pan, cover; refrigerate about 3 hours or overnight until firm. Cut into 12 slices.

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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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