1-First Step: Prepare the pan and dry ingredients Line an 18×28 cm or 20×20 cm slice pan with parchment paper, leaving some overhang if possible so the slice lifts out easily later. Break the 250 grams of digestive biscuits by hand into a mix of pieces and crumbs. Put them in a large bowl with the chopped walnuts and desiccated coconut, then stir everything together. Keeping some biscuit pieces larger gives the finished slice more crunch and makes it look more interesting when cut. Do not worry about making the crumbs perfectly even, because that rustic texture is part of the charm.

2-Second Step: Melt the chocolate base mixture Set a saucepan over low heat. Add the unsalted butter, cocoa powder, sweetened condensed milk, and dark chocolate. Stir slowly until everything melts into a smooth, glossy mixture. Keep the heat low so the chocolate does not scorch. This part should smell rich and chocolatey. If the mixture looks a little thick, keep stirring gently until it becomes silky and pourable. Once smooth, remove it from the heat right away.

3-Third Step: Combine the wet and dry ingredients Pour the melted chocolate mixture over the biscuit, walnut, and coconut mixture. Use a sturdy spoon or spatula to stir until every piece is coated. Work quickly but carefully so the mixture stays warm and easy to spread. The goal is to coat every crumb without crushing all the texture out of the biscuits. A few larger bits should still be visible. That is what makes this chocolate biscuit slice so satisfying to bite into.

4-Fourth Step: Press into the pan Spoon the mixture into the prepared pan and spread it out evenly. Press it down firmly with the back of a spoon or a flat spatula. You want a compact layer so the slice holds together well when cut. Once it is packed in, place the pan in the fridge for 30 minutes. This first chill helps the base set up before you add the topping. While it chills, you can clean up your kitchen and get the topping ready.

5-Fifth Step: Make the chocolate topping Put the milk chocolate in a microwave-safe bowl and heat it in 30-second intervals. Stir after each burst until the chocolate is fully smooth. When it is melted, stir in the vegetable oil. The oil gives the topping a softer finish and helps stop cracking later. It also gives the slice a glossy look. If you prefer a darker top, you can use dark chocolate instead of milk chocolate, but the original version is sweet and smooth.

6-Sixth Step: Add the topping and chill again Spread the melted topping over the chilled base in an even layer. If you want a neat finish, gently tilt the pan so the chocolate settles into the corners. Return the slice to the fridge for 1 to 2 hours, or until firm. A good tip is to score the top when it is about 75 percent hardened. That makes cutting cleaner later and helps prevent cracks. Avoid cutting the bars when they are fully cold and rock hard. Letting them sit for a few minutes before slicing makes the knife move through more smoothly.

7-Final Step: Slice and serve Lift the set slice from the pan using the parchment paper. Place it on a cutting board and use a sharp knife to cut it into 16 squares. Wipe the knife between cuts if the chocolate starts to smear. Serve the squares chilled or let them sit at room temperature for a few minutes if you want a softer bite. Either way, the contrast between the crunchy base and creamy topping is what makes this simple no bake hedgehog slice so good.