You’ve probably had a Weetbix or two if you grew up in Australia. This budget-friendly, no-fuss treat makes use of a pantry staple, Weetbix, to create a chewy, chocolaty slice perfect for lunchboxes or afternoon tea. This is a simple and satisfying way to use any Weetbix that may be left at the bottom of a box.
Ingredients
Base:
- Weetbix crushed into 4 pieces
- 1 cup desiccated coconut
- 1 cup self-raising flour
- 3/4 cup brown sugar (firmly packaged)
- Cocoa powder 2 tablespoons
- Unsalted Butter, 125g (1/2 cup), melted
To make the icing:
- 1 1/2 cups icing sugar.
- Cocoa powder 2 tablespoons.
- Use 2 tablespoons of hot water.
- Softened butter: 1 tablespoon, unsalted.
- Sprinkles or extra coconut can be added to the top.
Instructions
Step 1: Prepare and Pre-heat.
Pre-heat your oven to 160degC with fan. Line a standard slice pan (approximately 18x28cm) with parchment paper. Leave some overhang at the sides to make it easier to remove the slice after it has set.
Step 2: Create the base.
Combine the Weetbix crushed, coconut, self raising flour, brown sugar and cocoa powder in a large bowl. Mix the dry ingredients until they are well combined. Pour in the melted Butter and stir until it comes together. The mixture should be crumbly, but firm when pressed.
Transfer the mixture to the prepared slice tin. Press the mixture down evenly and firmly using the back of the spoon or spatula. The slice will hold together better after baking if you apply a firm press.
Step 3: Bake.
Bake the tin for 15-20 minutes in a preheated oven. When the edges are slightly crispy and the center feels firm, you’ll know that it’s done. It will continue to firm up as it cools.
While you prepare the icing, remove the tin and let the base cool in the tin.
Step 4: Prepare the Chocolate Icing.
Sift together the cocoa powder and icing into a large bowl. Add the butter softened and hot water. Mix until glossy and smooth. Add a little hot water at a teaspoon until it becomes spreadable.
Spread the icing evenly over the slightly warmed (but not too hot) base.
Step 5: Decorate & Chill.
Before the icing sets, sprinkle with your choice of decorations–hundreds and thousands, extra desiccated coconut, or even some crushed Weetbix for extra crunch. Transfer the cooled slice to the fridge for an hour or more to let the icing firm up.
Lift the chilled slice from the tin with the baking paper. Place it on the cutting board. Cut the slices into rectangles or squares using a sharp knife. To ensure neat edges, wipe the knife between cuts.
Storage Tips
Weetbix slices can be kept in an airtight container in the refrigerator for up to one week or at room temperature up to four days. It can also be frozen for longer storage. Wrap individual pieces in plastic wrap and store them in a freezer safe container.
Variations
Nut Boost: For extra crunch, add 1/2 cup of walnuts or almonds chopped to the base.
Fruit twist: Add 1/2 cup chopped dried fruits like sultanas or dates.
Vegan version: Use plant-based milk and dairy-free butter in the icing to make a vegan treat.
Protein Snack: Substitute a portion the flour for chocolate protein powder to make a snack that is more filling.
Final Thoughts
Weetbix slices are beautiful because of their simplicity. The mix takes only a few minutes, the baking is quick, and it delivers a nostalgic taste that appeals to all generations. This recipe is a sure-fire hit, whether you are introducing it to children or reliving your favorite childhood memory. This recipe is perfect for lunchbox fillers and quick baking. You probably already have the ingredients on hand.
Try it out. You might discover an old favorite in a new light.