Pistachio and Cranberry White Chocolate Hedgehog Recipe | Legendairy

Pistachio and Cranberry White Chocolate Hedgehog


16
Easy
20 MINS

+ 2 Hours Chilling Time

Perfect for the festive season, this easy, no-bake slice is a sure fire hit with a crowd.

INGREDIENTS

  • 300g good quality white chocolate
  • 75g 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

METHOD

  1. Gently melt together chocolate and butter in a heavy based saucepan or microwave on low heat, until smooth and thick.
  2. Stir in biscuits, cranberries, pistachios and coconut. Press into an 18cm square, baking paper lined cake pan. Refrigerate for 1 hour.
  3. Gently melt extra chocolate and butter until smooth. Pour over hedgehog and refrigerate until set. Cut into small squares before serving.

HANDY TIPS

Hedgehog can be stored in an airtight container for up to 1 week.

Rate this recipe
Add or view comments
×
FOLLOW US
SIGN UP FOR OUR NEWSLETTER
SUBSCRIBE