Triple Chocolate Hedgehog Slice

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush half the Chocolate Ripple cookies in a food processor to fine crumbs and the other half to bigger and coarser chunks. If you don't have a food processor, place the cookies in a large Ziploc bag and crush with a rolling pin. Set aside.

In a heatproof medium-sized bowl or large measuring jug, place the dark chocolate and butter in. At medium power, microwave the chocolate and butter in 30 second bursts. Mix the chocolate and butter before microwaving again for 30 seconds. Continue this until the butter and chocolate are melted and fully combined. Add condensed milk and cocoa powder to the melted butter and chocolate and mix well using a fork.

In a large mixing bowl, place the crushed cookies, shredded coconut and walnuts inside. Then pour the melted butter and chocolate mixture into the mixing bowl. Using a spatula or wooden spoon, mix the ingredients in the mixing bowl ensuring all the ingredients are well coated with the chocolate butter mixture. Place the Hedgehog Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.

Using another medium sized bowl or measuring jug, place the chocolate chips inside. At medium power, microwave the chocolate in 30 second bursts. Mix the chocolate before microwaving again for 30 seconds and continue this until the chocolate has melted.

Add the vegetable oil to the melted chocolate and mix well with a fork. Pour the melted chocolate over the Hedgehog Slice base and spread the chocolate evenly on top. Put in the fridge for around 2-3 hours.

Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.