Use up those last few crumbles in the box, and make our super easy Chocolate Coconut Weetbix Slice. No stovetop required, just mix and bake! This classic Australian recipe is the perfect sweet treat – batchable, freezable and giftable.
Why We Love This
Weetbix slice is super delicious, inexpensive, and a great way to use up leftover weetbix – or the crumbs that always end up at the bottom of the box!
It’s perfect freshly made with a hot cuppa coffee or tea, or packed up in a lunchbox for school or work, and you can also freeze it for later.
We use less sugar in this recipe compared to traditional weetbix slices, and brown sugar instead of white for a more caramelised taste. Paired with the chocolate icing, it’s still plenty sweet enough!
Related: Easy Scone Recipe / Homemade Lamingtons / Weetbix Cake
What is Weetbix Slice?
Weetbix slice is a super easy, old fashioned slice recipe we grew up with in Australia. It’s quite similar to chocolate concrete or Aussie crunch, except Aussie crunch is made with crushed cornflakes (and despite its name, originated in the UK).
The most popular version is chocolate coconut weetbix slice, made with weetbix crumbs, flour, desiccated coconut, melted butter, sugar and cocoa, which is baked and iced with a simple chocolate icing. An alternative version is lemon weetbix slice, made with lemon zest in the base and lemon icing on top, similar to this no bake lemon slice.
Weetbix slice is a popular recipe for school fetes and kids parties, and back in the 80s Aussie mums would often make up a batch to put in kids’ lunchboxes to take to school.
Just like lamingtons, vanilla slice or jelly slice, it’s a go-to quick and easy slice that’s great to take to birthdays and celebrations.
What You’ll Need
- Weetbix – Sub with any of your favourite cereals (cornflakes, nutrigrain, sultana bran, oats etc). You can also use gluten free weetbix varieties if you need.
- Desiccated Coconut – For extra texture. You can use shredded coconut, or if you don’t have quite enough, make up the rest of the quantity with quick oats.
- Brown Sugar – We use brown sugar for that slightly caramelised flavour. You can use any kind of sugar you have on hand.
- Self Raising Flour – Sub with 1 cup of plain flour and 1 tsp of baking powder if you need. You can also swap for a high quality gluten free flour if you prefer.
- Butter – Salted or unsalted is fine. Sub with margarine or coconut oil if you prefer.
- Icing Sugar – Sub with regular sugar, brown sugar, etc.
- Cocoa – Use quality baking cocoa for a rich chocolate flavour. Regular drinking chocolate is made with sugar so won’t give you the same flavour (and may make the slice too sweet).
How to make Weetbix Slice:
Weetbix Slice Base
- Pre-heat the oven to 180C / 360F.
- Blend weetbix in a blender, it should be broken up finely for the best results. Pour into a large mixing bowl and add in the remaining dry ingredients (self raising flour, sugar, desiccated coconut and cocoa powder).
- Pour over melted butter and mix until well combined. Spoon the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.
- Cook for 15 minutes, then remove from the oven and allow to cool down slightly while you make the icing. Tip: Leave the slice in the tin to avoid it crumbling. If you make the mistake of taking it out hot and it crumbles, use a spoon to press it back down while it’s still warm and you’ll be able to salvage it – no stress.
- Meanwhile, in a small bowl mix together the icing sugar, cocoa powder, butter and milk with a spoon. Tip: Add 1-2 tsp of extra milk or warm water as required to loosen the icing if you find it’s sticking to the spoon instead of the slice and it’s too hard to spread.
- Spread onto the still warm slice using the back of the spoon to spread it out.
- Garnish with extra desiccated coconut.
- Pop into the fridge to cool for at least an hour, or overnight. When it’s ready, take it out of the tin and slice. The firmer the slice, the easier it will be to cut without it crumbling!
Wandercook’s Tips
- Just Use Crumbs – No need to use the whole biscuits, just save up the crumbly bits from the bottom of your box and store in a jar until you have enough to make this recipe.
- Texture – For a finer crumb texture in the slice, pulse the broken up pieces in a blender or food processor for a few seconds first, or pop the pieces in a mortar & pestle and crush by hand.
- Tray Size – We used our trusty 24 x 24 cm (9 x 9 in) square lamington tray which is about 5 cm (2 in) deep.
- Bite Size Pieces – This recipe is so moreish, if you slice it into smaller pieces it will go further (and you can feel better about eating ‘just one more piece’. 😉
FAQs
This slice will last for around 1 week if stored in an airtight container in the fridge.
Yes you can. Once it’s sliced, transfer the pieces to an airtight container and store in the freezer for 2-3 months. Pop it (still frozen) into a lunchbox and it will be defrosted by the time you’re ready to eat.
It may be that you didn’t use quite enough butter for the amount of dry ingredients, you may not have cooked it long enough or you tried to move or cut the slice while it was still warm. The reason for this is the butter is the only liquid holding everything together – there’s no eggs or condensed milk to help bind it all. So, while the butter is hot, it’s still in a liquid form. Once it cools, it will set, holding the slice together firmly and keep it’s shape.
Variations
- Alternate Presentation – Spoon out the mixture into muffin trays before baking, for nice individual portions.
- Alternate ‘Icing’ – Skip the original icing from the recipe, and scatter chocolate chips or melts across the top of the slice before baking. Or melt a big batch of chocolate melts and slather over the top after baking, then make sure it’s fully set in the fridge (at least an hour, or overnight) before slicing.
- Amp It Up – Add crumbled malteasers or chopped marshmallows on top before setting in the fridge.
- Extra Flavour – Stir in vanilla essence or melted peanut butter before baking.
- Dried Fruit – Add a handful of dried fruit such sultanas, currants, dates, raisins or mixed fruit.
- Lemon Version – Leave out the cocoa powder and add lemon zest to the slice and lemon juice instead of water to the icing. Or try our no-bake lemon slice instead!
- Big Batch – Double or triple the recipe to make a big batch for a special occasion.
- Optional Garnish – Top with rainbow sprinkles or chocolate hagelslag sprinkles, choc freckles, crumbled peppermint crisp or extra desiccated coconut over the icing.
More amazing sweet treats to try next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- 1 9×9 in (24cm) Baking Dish
Ingredients
For the slice
- 60 g weetbix biscuits 4 pieces
- 180 g butter melted, sub with coconut oil
- ¼ cup brown sugar 30 g
- 1 cup desiccated coconut 85 g
- 1 cup self raising flour 120 g, sub plain flour + 1 tsp baking powder
- 2 tbsp cocoa powder not drinking chocolate
For the icing
- 1 cup icing sugar / powdered sugar 120 g
- 1 1/2 tbsp cocoa powder not drinking chocolate
- 1 tbsp milk
- 50 g butter softened slightly
- 2 tbsp desiccated coconut to garnish
Instructions
Weetbix Slice Base
- Pre-heat the oven to 180C / 360F.
- Blend weetbix in a blender, it should be broken up finely for the best results. Pour into a large mixing bowl and add in the remaining dry ingredients (self raising flour, sugar, desiccated coconut and cocoa powder).60 g weetbix biscuits, ¼ cup brown sugar, 1 cup desiccated coconut, 1 cup self raising flour, 2 tbsp cocoa powder
- Pour over melted butter and mix until well combined. Spoon the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.180 g butter
- Cook for 15 minutes, then remove from the oven and allow to cool down slightly while you make the icing. Tip: Leave the slice in the tin to avoid it crumbling. If you make the mistake of taking it out hot and it crumbles, use a spoon to press it back down while it’s still warm and you’ll be able to salvage it – no stress.
Chocolate Icing
- Meanwhile, in a small bowl mix together the icing sugar, cocoa powder, butter and milk with a spoon. Tip: Add 1-2 tsp of extra milk or warm water as required to loosen the icing if you find it’s sticking to the spoon instead of the slice and it’s too hard to spread.1 cup icing sugar / powdered sugar, 1 1/2 tbsp cocoa powder, 50 g butter, 1 tbsp milk
- Spread onto the still warm slice using the back of the spoon to spread it out and garnish with extra desiccated coconut. Pop into the fridge to cool for at least an hour, or overnight. When it’s ready, take it out of the tin and slice. The firmer the slice, the easier it will be to cut without it crumbling!2 tbsp desiccated coconut
Video
Recipe Notes
- Just Use Crumbs – No need to use the whole biscuits, just save up the crumbly bits from the bottom of your box and store in a jar until you have enough to make this recipe.
- Texture – For a finer crumb texture in the slice, pulse the broken up pieces in a blender or food processor for a few seconds first, or pop the pieces in a mortar & pestle and crush by hand.
- Tray Size – We used our trusty 24 x 24 cm (9 x 9 in) square lamington tray which is about 5 cm (2 in) deep.
- Bite Size Pieces – This recipe is so moreish, if you slice it into smaller pieces it will go further (and you can feel better about eating ‘just one more piece’. 😉
- Alternate Presentation – Spoon out the mixture into muffin trays before baking, for nice individual portions.
- Alternate ‘Icing’ – Skip the original icing from the recipe, and scatter chocolate chips or melts across the top of the slice before baking. Or melt a big batch of chocolate melts and slather over the top after baking, then make sure it’s fully set in the fridge (at least an hour, or overnight) before slicing.
- Amp It Up – Add crumbled maltesers or chopped marshmallows on top before setting in the fridge.
- Extra Flavour – Stir in vanilla essence or melted peanut butter before baking.
- Dried Fruit – Add a handful of dried fruit such sultanas, currants, dates, raisins or mixed fruit.
- Lemon Version – Leave out the cocoa powder and add lemon zest to the slice and lemon juice instead of water to the icing.
- Big Batch – Double or triple the recipe to make a big batch for a special occasion.
- Optional Garnish – Top with sprinkles, choc freckles, crumbled peppermint crisp or extra desiccated coconut over the icing.
Nutrition
2 Comments
Linda
02/03/2023 at 9:19 pmThis slice is super yummy with marshmallow on top instead of icing. I used to make it for my kids many years ago.
Wandercooks
03/03/2023 at 9:59 amNow that’s a very cool idea!