An all-round slice recipe.

Weetbix is a breakfast staple cereal. Almost every household in Australia (and New Zealand) have this tucked away in their pantry. While weetbix is a brand from Sanitarium, it’s now a generic term for pressed wheat flakes in a brick-shape. Doesn’t sound appealing but it’s the breakfast of champions. Kids love it. It’s great with hot milk, cold milk, with or without fruit, with or without yoghurt. Guaranteed to fill up the kids (and adults too). Weetbix is also great to bake with and this Chocolate Weetbix Slice is a true winner.

I’ve been making this chocolate weetbix slice recipe for years now. It’s definitely a family favourite. Weetbix is great in baking, particularly the base of slices that need a little more substance than just with flour alone. It was in one of the mummy pages on Facebook that I first learnt about this delicious delight. The kids love this and my husband even more so. I’ve taken it to work for colleagues and given it guests visiting us at home. All I can say it received rave reviews. Everyone who has had it loves it. The great thing with this slice is that it’s not too sweet. There is a thin layer of icing on top so it’s not dripping and laiden with it to make your teeth hurt.

This chocolate weetbix slice is an all-star all-rounder. Great for everyday and great for adding into school lunchboxes.

Chocolate Weetbix Slice

This chocolate weetbix slice is an all-rounder. A firm family favourite in my home, this slice is super easy to make and doesn't take too long. It's not too sweet making it a great treat for adding into school lunchboxes.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings 18 pieces

Ingredients

 

Slice

• 60 g dark chocolate
• 110 g butter
• 1 tablespoon golden syrup
• 3 Weetbix
• 100 g desiccated coconut
• 110 g brown sugar
• 75 g plain flour
• 75 g self-raising flour

Chocolate Icing

• 140 g icing sugar
• 1 tablespoon cocoa powder
• 1 teaspoon butter, softened
• 1 1/4 tablespoons milk
• 1 tablespoon desiccated coconut, for sprinkling on top

Instructions

 

• Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Lightly grease and line with baking paper an 18cm by 28cm slice pan.
• In a small saucepan, melt chocolate and butter together over very low heat, stirring frequently. When it's just melted, remove from heat and stir in the golden syrup.
• Using your fingers, crush the Weetbix by breaking them up to a fairly fine consistency.
• Stir together the coconut, brown sugar, weetbix and both flours together in a large bowl until well combined. Add in the chocolate mixture, stir to combine. Firmly press mixture into prepared pan using the back of a spoon or with a round glass. Take care to press it evenly into the pan, particularly into the corners. Bake slice for 15 minutes.
• Make chocolate icing while slice is baking. Sift icing sugar and cocoa together into a medium bowl. Add butter and milk and stir until smooth. The icing should be quite thick at this stage; however, it will spread easily when placed on the hot slice.
• Remove slice from oven and set aside for one minute before spreading the icing. Sprinkle the coconut on top.
• Allow slice to cool to room temperature before cutting into pieces to serve. Store slice in an airtight container in the pantry for up to 1 week. Alternatively, freeze it for up to 3 months.

Notes

If the icing is too thick, add an extra  1/2 tablespoon milk.