Easy Chocolate Weetbix Slice Recipe

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!

Course Cake, Dessert, Snack

Cuisine Australian

Prep Time 10

Cook Time 15

Cooling Time 1 5

Total Time 1 30

Servings Squares

Calories 405kcal

Author Wandercooks

Cost $5

Equipment

Mixing Bowl(s)
1 9x9 in (24cm) Baking Dish or slice tray

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

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 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 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 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
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

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