Summer Hedgehog


250g packet shredded wheat biscuits
½ cup (45g) shredded coconut
1½ cups rice bubbles
4 tbsp CSR Golden Syrup Squeeze
120g dark chocolate, roughly chopped
50g unsalted butter


1 Line 19cm x 29cm slice pan with baking paper.

2 Break biscuits into rough pieces. Place biscuits in large bowl with coconut and rice bubbles. Mix well.

3 Melt golden syrup, chocolate and butter in a pan over low heat.

4 Add melted golden syrup mixture to biscuit mixture. Mix well and press into pan.

5 Chill until set. Score top with a knife to form 24 squares. Slice and serve.

Recipe courtesy of CSR Sugar

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