THE DAIRY KITCHEN
Pistachio and Cranberry White Chocolate Hedgehog
By THE DAIRY KITCHEN
Makes
16
Difficulty
Easy
Preparation
20 MINS
Cooking
0 MINS
Perfect for the festive season, this easy, no-bake slice is a sure fire hit with a crowd.
Ingredients
300g good quality white chocolate75g unsalted butter
170g shortbread biscuits, roughly chopped
1/2 cup dried cranberries
1/3 cup pistachio nuts
1 cup shredded coconut, toasted
250g good quality white chocolate, extra
25g unsalted butter, extra
Handy Tips
Hedgehog can be stored in an airtight container for up to 1 week.
Method
- Gently melt together chocolate and butter in a heavy based saucepan or microwave on low heat, until smooth and thick.
- Stir in biscuits, cranberries, pistachios and coconut. Press into an 18cm square, baking paper lined cake pan. Refrigerate for 1 hour.
- Gently melt extra chocolate and butter until smooth. Pour over hedgehog and refrigerate until set. Cut into small squares before serving.
