Chocolate Hedgehog Slice Recipe

Line a 20cm (8-inch) square baking tin with baking paper or cling film (plastic wrap), leaving an overhang on two sides. This makes it easy to lift the hedgehog slice out of the tin once it's set and ready to cut.
Place the condensed milk, dark and milk chocolate and butter in a large microwaveable bowl and melt in the microwave in 30 second bursts (stirring in-between until melted).
397 g Condensed Milk, 100 g Butter, 100 g Dark Chocolate, 50 g Milk Chocolate
Add the crushed biscuits, cornflakes, desiccated coconut and cocoa powder to the melted chocolate mixture. Give everything a good stir.
250 g Digestive Biscuits, 45 g Cornflakes, 70 g Desiccated Coconut, 2 tbsp Cocoa Powder
Press the mixture into the tin (use the back of a metal spoon to make sure it is compacted).
Melt the topping ingredients together in the microwave in 20 second bursts (stirring in-between). Pour onto the hedgehog slice and smooth with a knife.
100 g Dark Chocolate, 100 g Milk Chocolate, 2 tbsp Coconut Oil
Place in the fridge to set for at least 2 hours.
Remove the tin from the fridge about 20 minutes before slicing to soften the chocolate topping slightly. Lift the slice out using the overhanging baking paper or cling film and place it on a chopping board. Using a sharp knife dipped in hot water and wiped dry between each cut, slice into squares or bars. Store in an airtight container in the fridge.