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Pistachio and Cranberry White Chocolate Hedgehog

makes 16 slices


  • 300g good quality white chocolate
  • 75g Australian 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 Australian unsalted butter, extra
Download Recipe (PDF)


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

Tips / Handy Hints

Preparation Time: 20 minutes Chilling Time: 2 hours Hedgehog can be stored in an airtight container for up to 1 week.


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