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Easy Chocolate Weetbix Slice Recipe

14/11/2023 (Last Updated: 23/05/2024)

Use up those last few crumbs in the box and make our super easy chocolate Weetbix slice. This classic Aussie recipe is the perfect sweet treat – just mix and bake!

Weetbix slice cut into squares ready to eat.

Why We Love This

Weetbix slice is super delicious, inexpensive, and a great way to use up leftover Weetbix.

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The slice is perfect with a hot cuppa coffee or tea, or packed up in a lunchbox for school or work. You can even freeze it for later, making it perfect for batch cooking and gifting.  

Related: Lemon Weetbix Slice / Hedgehog Slice / Weetbix Cake

A tea sitting next to weetbix slices with a hand reaching in to take a piece.

Chocolate and Coconut Weetbix Slice

Weetbix slice is a super easy, old fashioned slice recipe we grew up with in Australia. It’s quite similar to other classic treats like chocolate concrete or Aussie crunch.

The most popular version is today’s recipe – made with crushed Weetbix biscuits, flour, desiccated coconut butter, sugar and cocoa. Once baked, it’s topped with a simple chocolate icing. An alternative version is lemon Weetbix slice, made with lemon zest in the base and lemon icing on top.

This iconic slice is hugely popular for school fetes and kids parties. Just like our family favourite vanilla slice and jelly slice recipes, our Weetbix slice is a go-to quick and easy recipe that’s great to take to birthdays and celebrations.

We use less sugar in this recipe compared to other versions, and brown sugar for a more caramelised flavour. Paired with chocolate icing, it’s still plenty sweet enough!

Ingredients and substitutes

  • Weetbix – The star of this amazing slice! Sometimes called Weetabix depending on where you live. You can sub with any of your favourite cereals such as Cornflakes, Nutrigrain, Sultana Bran, or even quick oats etc. You can also use gluten free Weetbix varieties if you need.
  • Desiccated Coconut – This adds to the flavour and texture of the slice. Sub with 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 a slightly caramelised flavour, but you can use any kind of sugar you have on hand such as caster sugar or regular white sugar.
  • Self Raising Flour – Sub with 1 cup of plain flour and 1 tsp of baking powder. You can also swap for a high quality gluten-free flour if you prefer.
  • Butter – We use salted butter. You can swap for margarine or coconut oil if you prefer.
  • Icing Sugar – Also known as powdered sugar or confectioner’s sugar.
  • Cocoa – Use quality baking cocoa for a rich chocolate flavour. Regular drinking chocolate is made with sugar so won’t give you the same intense chocolate flavour (and may make the slice too sweet).
Ingredients laid out to make Weetbix slice.

Let’s make Weetbix slice!

Jump to Recipe

  1. Pre-heat oven. Blend Weetbix into a fine powder and add remaining dry ingredients.
  2. Pour in the melted butter and mix until well combined.
  3. Press out into a lined pan.
  4. Bake for 15 minutes, then wait before removing from the pan for at least 10-15 mins.
  1. Mix the icing together and spread out over the slice.
  2. Garnish with extra coconut.
  3. Pop into the fridge to cool for at least an hour (or overnight) before slicing.

Quick Tips

  • Just Use Crumbs – No need to use whole Weetbix 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 fine crumb texture in the slice, pulse the Weetbix crumbs in a blender or food processor for a few seconds, or crush using a mortar and pestle for extra fun. 
  • Tray Size – We use our trusty 24 x 24 cm (approx 9 x 9 inch) square lamington tray which is about 5 cm (2 inch) deep. You can also use a wide rectangular slice tin.
  • Bite Size Pieces – This recipe is so moreish, so we recommend slicing into smaller pieces to make it go even further (and you can feel better about eating ‘just one more piece’. 😉
  • Big Batch – Double or even TRIPLE the recipe to make a big batch for a special occasion!

Storage

Keep in an airtight container in the fridge for up to one week, or once sliced up, store in an airtight container in the freezer for around 2-3 months. Pop a slice (still frozen) into your lunchbox and it will be defrosted by the time you’re ready to eat.

FAQs & Troubleshooting

My slice is crumbly, what’s going on?

There are a couple of reasons:
– You may not have used enough butter for the amount of dry ingredients
– You may not have cooked it long enough, or
– You may have 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 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 to keep it’s shape.

My icing is too thick, can it be salvaged?

Yes, add a little extra milk or warm water, 1 teaspoon at a time, to loosen the icing to your preferred texture.

Toppings & Variations

  • Alternate Presentation – Spoon out the mixture into muffin trays before baking for neat individual portions. 
  • Chocolate Topping – Skip the original icing from the recipe, and scatter chocolate chips or melts across the top of the slice before baking. They’ll melt across the surface as it bakes! Otherwise, you could melt a big batch of chocolate in the microwave and slather over the top after baking, like we do in our hedgehog slice.
  • Extra Texture – Add crumbled Malteasers or chopped marshmallows on top before setting in the fridge. Or add a handful of crushed nuts into the mixture before baking.
  • Different Flavours – 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. 
  • Optional Garnish – Top with rainbow sprinkles or chocolate sprinkles (hagelslag), choc freckles or crumbled peppermint crisp.
Square of weetbix slice showing the texture and icing.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A slice of chocolate coconut slice leaning against another piece.

Easy Chocolate Weetbix Slice Recipe

Use up those last few crumbs in the box and make our super easy chocolate Weetbix Slice. This classic Aussie slice recipe is the perfect sweet treat – just mix and bake!
5 from 48 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Course: Cake, Dessert, Snack
Cuisine: Australian
Servings: 9 Squares
Calories: 405kcal
Author: Wandercooks
Cost: $5

Equipment

Ingredients

For the slice

For the icing

Makes: 9 x 9inch rectangle

Instructions

Weetbix Slice Base

  • Pre-heat the oven to 180C / 360F.
  • Blend Weetbix biscuits in a blender until broken up into a fine powder. Transfer to a large bowl and mix in the remaining dry ingredients (self raising floursugardesiccated 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 in the melted butter and mix until well combined. Press the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.
    180 g butter
  • Bake 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 as it cools. If you make the mistake of taking it out while too 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

  • In a small bowl mix together the icing sugarcocoa powderbutter 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
  • Pour icing onto the still warm slice and spread out over the surface using the back of the spoon. Garnish with extra desiccated coconut. Pop into the fridge to cool for at least an hour (or overnight) before slicing. The firmer the slice, the easier it will be to cut without it crumbling!
    2 tbsp desiccated coconut

Video

YouTube video

Recipe Notes

  • Just Use Crumbs – No need to use whole Weetbix 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 fine crumb texture in the slice, pulse the Weetbix crumbs in a blender or food processor for a few seconds, or crush using a mortar and pestle for extra fun. 
  • Tray Size – We used our trusty 24 x 24 cm (approx 9 x 9 inch) square lamington tray which is about 5 cm (2 inch) deep.
  • Bite Size Pieces – This recipe is so moreish, so we recommend slicing into smaller pieces to make it go even further (and you can feel better about eating ‘just one more piece’. 😉
  • Storage – Keep in an airtight container in the fridge for up to one week.

Nutrition

Nutrition Facts
Easy Chocolate Weetbix Slice Recipe
Amount per Serving
Calories
405
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
55
mg
18
%
Sodium
 
237
mg
10
%
Potassium
 
157
mg
4
%
Carbohydrates
 
38
g
13
%
Fiber
 
4
g
17
%
Sugar
 
21
g
23
%
Protein
 
4
g
8
%
Vitamin A
 
814
IU
16
%
Vitamin C
 
14
mg
17
%
Calcium
 
24
mg
2
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

This recipe was originally published in February, 2022. It has since been updated with new content.

Easy Chocolate Weetbix Slice Recipe
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14 Comments

  • Reply
    SusieQ
    14/01/2024 at 3:38 pm

    Is it 180FF?

    • Reply
      Wandercooks
      15/01/2024 at 9:40 am

      Yes, it’s fan forced. 🙂

  • Reply
    Maz
    20/11/2023 at 4:17 pm

    5 stars
    Basic recipe … often the best. This doesn’t disappoint! I like it because it’s not overly sweet, and my grandchildren always ask for more. 😉

    • Reply
      Wandercooks
      21/11/2023 at 8:59 am

      Amazing Maz. It is good to have an easy go-to recipe – especially for the grandkids! 😁

  • Reply
    Renee
    10/09/2023 at 7:36 pm

    5 stars
    So good have made twice in one week! Family love it and so do I 😋 perfect combination of all ingredients 👌🏻

    • Reply
      Wandercooks
      11/09/2023 at 6:46 am

      Oh wow, amazing work! Thanks for letting us know and so happy to hear everyone enjoyed it. 😁

  • Reply
    Sue
    20/08/2023 at 10:16 am

    It tastes good, just is a bit too crumbly for toddlers to eat without crumbs on nans floor, despite me following the recipe to the letter.

    • Reply
      Wandercooks
      22/08/2023 at 10:02 am

      Hey Sue, this slice does err on the side of crumbly for toddler hands. If you want it a little more solid for the little ones, you can add more butter – I’d up it to 200g instead. 🙂

  • Reply
    Leanne
    13/07/2023 at 10:38 am

    5 stars
    So easy to make and very yummy. I love that the sweetness is just enough.

    • Reply
      Wandercooks
      17/07/2023 at 4:02 pm

      So glad you enjoyed it Leanne!

  • Reply
    Melissa
    06/07/2023 at 2:49 pm

    5 stars
    Very easy to make & my family loves it.
    So yummy

    • Reply
      Wandercooks
      06/07/2023 at 4:16 pm

      Fantastic Melissa, so happy to hear. I’m sure it didn’t last long!

  • Reply
    Linda
    02/03/2023 at 9:19 pm

    This slice is super yummy with marshmallow on top instead of icing. I used to make it for my kids many years ago.

    • Reply
      Wandercooks
      03/03/2023 at 9:59 am

      Now that’s a very cool idea!

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