This recipe has been one of our family favourites for as long as I can remember! I grew up eating it as a special lunch box treat and now my kids enjoy snacking on it too. It’s a recipe they love to help me make, but I think the most appealing thing is that they are turning their favourite breakfast cereal into a chocolate slice! All you need to do is crush the Weet-Bix, melt the butter and combine the two with the remaining ingredients – too easy! For a real treat, I like to tp this slice with a simple chocolate icing (and 100s and 1000s, of course!).
Alternatively, you could melt a block of milk chocolate and use that to top it – yum! However, if you stick with my icing recipe, you will be able to store any leftovers (if there are any!) in the freezer.
Makes: 24 pieces
Prep time: 10 mins
Cooking time: 20 mins + 2 hours to cool
Total time: 2 ½ hours
- 12 Weet-Bix
- ¼ cup cocoa
- ¾ cup brown sugar
- 200g butter, melted
- ½ cup desiccated coconut
- 1 egg, lightly beaten
- 1 ½ cups icing sugar
- 1 tbsp cocoa
- 1 tsp butter, softened
- 2 tbsp boiling water
- 100s and 1000s, to decorate
- Preheat your oven to 170°C and line a 28cm x 18cm slice tin with baking paper. Set aside until needed.
- Place the Weet-Bix into a food processor and pulse until crumbled. Transfer to a large bowl along with the cocoa, brown sugar, melted butter, coconut and egg in a large bowl. Mix well to combine.
- Spoon the mixture to your slice tin and use the back of a spoon to press it firmly into the tray.
- Bake for 18-20 minutes or until firm to the touch.
- Carefully remove the Weet-Bix slice from the oven and allow it to completely cool in the tin.
- Once the slice is cool, place all of the ingredients for the chocolate icing (except the 100s and 1000s) into a small bowl and mix until smooth.
- Pour the icing over the top of the slice and use a butter knife to smooth the surface. Decorate with 100s and 1000s.
- Allow the chocolate icing to set before slicing into 4cm pieces. Store in an airtight container.
- To help your Weet-Bix slice cool down quicker, try popping it in the fridge for an hour.
- This slice can be stored in an airtight container for up to 1 week.
- If your chocolate icing is too runny, add an extra tablespoon of icing sugar.
Lauren is the creator of the blog Create Bake Make where she shares simple delicious and most importantly easy recipes that the kids can help make and the entire family will enjoy. A keen home baker, Lauren is also a mum to three boys, so when she isn't breaking up arguments over toy trucks, you will find her in the kitchen baking up a storm! In her rare quiet moments, you will find her curled up with a book or the latest magazine, enjoying a hot coffee or indulging in her slight online shopping addiction.