Pistachio hedgehog slice

Makes 24 pieces

125g unsalted butter
100g dark chocolate, chopped
1 tbsp golden syrup
1 egg
220g packet Cottage Cookies Heavenly Chocolate Hazelnut broken into small bits
1/3 cup shredded coconut
1/2 cup caster sugar
1/2 cup pistachio kernels

Chocolate topping

200g dark chocolate, chopped
50g unsalted butter, chopped

1. Lightly grease a slice pan or line with baking paper.

2. Place butter, chocolate and syrup in a saucepan over low heat. Cook, stirring for 3-4 mins or until smooth. Remove from heat and let cool slightly before whisking in an egg.

3. Meanwhile, place biscuits, coconut, sugar and pistachios into a bowl. Stir and add chocolate mixture. Transfer into pan and press the mix in evenly.

4. Cover and refrigerate until firm.

5. Make chocolate topping. Place choc and butter in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Spread over slice. Refrigerate for 2 hours. Using a hot knife, cut into 24 pieces.