Rocky Road Hedgehog

• 200g Dark chocolate, chopped
• 125g unsalted butter, chopped
• 1/3 cup icing sugar mixture
• 250g packet arnotts butternut snap cookies, broken into pieces
• 1/2 cup mini marshmallows
• 100g red glace cherries, halved
• 1/4 cup shredded coconut

1. Grease a 7cm deep 19cm (base) square pan. Line with baking paper allowing overhang on all sides.
2. Place chocolate, butter and icing sugar in a saucepan over med-low heat. Cook, stirring, for 8-10 minutes or until melted and smooth. Remove from heat. Transfer to a bowl, cool 5 minutes.
3. Stir in cookies, marshmallows, cherries and coconut. Spoon into prepared pan. Using the back of a fork, press mixture into pan. Cover.
4. Refrigerate for 4 hours until firm, cut in half. Cut each half into 10 fingers.