Chocolate Hedgehog Slice

Ingredients

• 2 x 250g pkts Arnott's Scotch Fingers
• 200g unsalted butter, chopped
• 1 cup (160g) icing sugar mixture, sifted
• 1 tsp vanilla extract
• 400g dark chocolate, finely chopped
• 1 egg, lightly beaten
• 150g roasted peeled hazelnuts, chopped
• 100g raisins or chopped candied fruit, soaked in 40ml brandy (optional)

Method

1. Line a 20 x 30cm slice tin with baking paper. Cut 16 biscuits in 1/2 lengthways then chop 8 biscuits into crumbs.
2. Place butter, sugar, vanilla and chocolate in a bowl over a saucepan of simmering water. Stir over medium heat until smooth. Remove from heat. Whisk in egg then stir in hazelnuts, biscuit crumbs and fruit (if using).
3. Spoon 1/2 the mixture over base of tin. Top with biscuit halves, widthways in 4 lines. Spoon over remaining mixture to cover biscuits. Refrigerate overnight or until firm then turn on to a board and cut into squares.