Rocky Roasd Hedgehog

Ingredients

• 200g dark chocolate, chopped
• 125g unsalted butter, chopped
• 1/3 cup icing sugar mixture
• 1 egg, lightly beaten
• 250g packet Arnott's Butternut Snap Cookies, broken into pieces
• 1/2 cup mini marshmallows
• 100g red glace cherries, halved
• 1/4 cup shredded coconut

Method

1. Grease a 7cm-deep, 19cm (base) square pan. Line with baking paper, allowing a 2cm overhang on all sides.
2. Place chocolate, butter and icing sugar in a saucepan over medium-low heat. Cook, stirring, for 8 to 10 minutes or until melted and smooth. Remove from heat. Transfer to a bowl. Set aside for 5 minutes.
3. Add egg to chocolate mixture. Stir to combine. Stir in cookies, marshmallows, cherries and coconut. Spoon into prepared pan. Using the back of a fork, press mixture into pan. Cover. Refrigerate for 4 hours or until firm. Cut in half. Cut each half into 10 fingers. Serve.