This Weetbix slice recipe is perfect for lunch boxes, after school snacks, when you have to feed a bunch of kids, or even for cake stalls. It’s so quick and easy to make, you can even outsource it o the kids to do!
Easy Weetbix Slice recipe
You will need:
Weetbix Slice Recipe – Step 1:
Preheat your oven to 160 degrees Celecius and process your Weetbix into fine crumbs and pour into a bowl. I use my Thermomix but you could use a food processor. If you dont have either there’s always the old fashioned way of putting them into a plastic bag and fitting them with a rolling pin. The kids will love doing it this way if you want to keep them entertained for longer.
Weetbix Slice Recipe – Step 2:
Add the cocoa, coconut, sugar, butter and egg and combine the mixture together. Make sure you’re thorough and get all the bits on the bottom of the bowl. There’s nothing worse than tipping it into the tin only to find you have loads of dry ingredients that weren’t mixed in. So take your time.
Weetbix Slice Recipe – Step 3:
Push the mixture into your prepared square tin, making sure its firm everywhere, including the edges and corners. Use the back of a tablespoon, it works really well.
Weetbix Slice Recipe – Step 4:
Put the tin in the oven for around 20 minutes. You’ll know when the slice is ready because it will feel firm in it’s tin.
Weetbix Slice Recipe – Step 5:
Let the Weetbix slice cool and use this time to melt your chocolate. My tip is to use the Nestle Plaistow cooking chocolate. It has the best taste. However, you can use any other block or chocolate melts. I don’t recommend using chocolate chips. They are designed to have a high melting point so they hold their shape. Whenever I use them I always burn them! So stay away.
Once your chocolate is melted, add the coconut oil. This is an essential ingredient if you want a nice soft top that it easy to cut through. If you want a hard chocolate shell top then leave the coconut oil out.
Weetbix Slice Recipe – Step 6:
Pour the chocolate mixture over the slice. To get good, even coverage, tilt the tin each way to let the chocolate flow to the corners and edges.
Weetbix Slice Recipe – Step 7:
Refrigerate the slice for about an hour and a half, but around 45 minutes in, sprinkle it with your coconut. If you do this too early then the coconut just sinks in to the chocolate. Once everything is set take out the slice and you can add some more coconut if you want (I always want!). Then slice it up into squares and keep it in the fridge in an airtight container.
If you love this slice recipe make sure you check out my other slice recipes below!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 12 bricks Weetbix food processed to fine crumbs
- 3/4 cup brown sugar tightly packed
- 3/4 cup desiccated coconut
- 1/4 cup cocoa
- 200g butter melted
- 1 egg
- 180g milk chocolate melted (don't use chocolate chips)
- 1.5 tablespoons Coconut oil
- 1/4 cup desiccated coconut to sprinkle on top
- Preheat the oven 10 160 degrees Celcius for fan forced (or 180 degrees without a fan)
- Process your Weetbix in a food processor or Thermomix until finally crumbed (this talks me three quick pulses in my Thermomix on turbo)
- Pour crumbs into a bowl.
- Add cocoa, coconut and sugar and combine.
- Add melted butter and egg and combine.
- Line a square tin (20cm x 20cm) or a slice tin (15cm x 30cm) with baking paper
- Press the mixture firmly into the tin, making sure to push firmly around the edges and corners.
- Place in the oven and cook for 20 minutes.
- Remove from the oven when firm and let it cool.
- Melt the chocolate and stir in the coconut oil. The oil stops the chocolate from setting hard. If you prefer a hard chocolate top then leave out the coconut oil.
- Pour the melted chocolate mixture over the top of the slice, making sure to cover the whole slice. I find the best way to do it is to tip the tin to let the chocolate run each way.
- Check on the slice about 45 minutes after putting it in the fridge. Sprinkle your coconut on top if the chocolate looks to be setting (if you sprinkle it when it's really wet it just sinks in).
- Refrigerate the slice for around 1.5 hours. Once the chocolate top is set you can take it out and slice it up. Feel free to add a bit more coconut if you like too! Store it in an airtight container in the fridge.