The most popular Weet-Bix Slice ever! A delicious chocolate slice that the whole family will love.... covered in milk chocolate and dotted with Chocolate Freckles.
With just 10 minutes prep time and ready to eat in 30 minutes, this is the perfect lunch box treat or afternoon pick-me-up.
If you are a Weet-Bix loving family then this is the perfect slice for you!
This classic recipe is a simple one-bowl, melt and mix slice that takes just 10 minutes to prepare.
Whether you're whipping up a tray of Weet-Bix Slice for lunch box snacks, or simply filling up the slice container at home with tasty energy boosting after school snacks, this chocolate weet-bix slice is always a firm favourite.
And if you've got keen little bakers at home, this is the perfect recipe for getting them involved in the kitchen. Just like my super easy chocolate cake, strawberry and yoghurt loaf and ANZAC biscuits, kids will love being able to make this Weet-Bix Slice simply by melting and mixing (no fancy equipment required!)
Why You're Going To Love This Recipe
What's not to love about one of Australia's most loved slice recipes...
- Basic ingredients - this recipe has just a few basic ingredients - most of which are pantry staples (especially in Australian kitchens!)
- Use up the crumbs - my Weet-Bix Slice is the perfect recipe for using up all of those broken weet-bix and pesky crumbs that are at the bottom of the box.
- One bowl - just place all the ingredients into one bowl and mix. Super easy clean up!
- Perfect for young chefs - the simplicity of this melt and mix slice makes it the perfect slice for kids wanting to do some baking on their own.
- Great for lunchboxes - this slice is a delicious treat that kids LOVE in their lunchboxes (and for us Mums too as it also goes well with a cup of tea!)
- Quick & easy - with just 10 minutes prep time, this slice is a great option for when you need to get your baking done in a hurry!
What You Need
Have a browse through your pantry and fridge.. you may just find that you already have all the ingredients you need.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Weet-Bix - these are an iconic Australian and New Zealand breakfast cereal. A similar product can be found in the UK and US called Weetabix.
- Cocoa powder - use regular unsweetened cocoa powder.
- Brown sugar - either regular or dark brown sugar can be used for this recipe.
- Butter - either salted or unsalted is fine to use in this recipe.
- Dessicated coconut - finely grated, dried coconut that has a coarse powdery texture.
- Egg - it's best to have your egg at room temperature before using.
- Milk chocolate - you can use either dark or milk chocolate for this recipe. I like to use either Cadbury or Nestle melts.
- Coconut oil - this is optional, however using it helps to prevent the chocolate layer on top from cracking when cutting.
- Freckles - are a chocolate button covered in hundreds and thousands. If you can't find them then it is fine to decorate with just sprinkles, dessicated coconut or just the melted milk chocolate layer on its own.
Step By Step Instructions
Five quick and easy steps is all it takes to make this super popular Weet-Bix slice.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Combine Ingredients
Crush the Weet-Bix and place all other wet and dry ingredients (not including the chocolate, coconut oil and Freckles for the top layer) into a large bowl.
Step 2 - Mix
Using a spoon, mix all ingredients together until well combined.
Step 3 - Press Into Tin
Place the mixed ingredients into your prepared slice tin. Press down using a spoon or glass so that it is firm. Bake for 15 to 20 minutes or until firm to touch.
TIP: Rotate the slice in the oven halfway through cooking to brown evenly.
Step 4 - Melt Chocolate
Melt the chocolate and coconut oil (if using) in the microwave or using a double boiler on your stovetop. Spread evenly over the top of the slice.
Step 5 - Decorate
Work quickly to place the Freckles on top of the melted chocolate layer.
Place in fridge to set for at least two hours. Remove from the fridge and allow to sit at room temperature for 30 minutes before cutting into pieces - this helps to prevent the chocolate layer from cracking.
Expert Tips & FAQs
Yes, you can! I would recommend adding an extra egg to keep it from crumbling.
Absolutely! This is the perfect recipe for kids to help make! It's nice and simple and all made in one bowl. They will love to help decorate it too!
The coconut oil helps keep the chocolate slightly softer which makes it easier to cut without the chocolate layer cracking. It's optional, but I do find it makes slicing easier!
Yes! You can decorate this Weet-Bix slice with hundreds and thousands, or desiccated coconut or even leave it plain. Be adventurous - it's totally up to you!
It's important to let the slice come to room temperature before slicing so take it out of the fridge half an hour before cutting. Using a sharp, hot and dry knife to help cut through the chocolate and stop it from cracking.
Tip - dip your knife in a cup of hot water then dry.
Store the slice in an airtight container in the fridge for up to 1 week.
Alternatively, freeze for up to 1 month.
Related Recipes
Look no further for more easy slices that are just perfect for school lunchboxes...
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Weet-Bix Slice
Ingredients
- 12 Weet-Bix finely crushed (approximately 220g)
- 25 g (¼ cup) cocoa powder sifted
- 150 g (¾ cup) brown sugar
- 200 g butter melted
- 45 g (½ cup) desiccated coconut
- 1 egg room temperature, lightly beaten
- 250 g milk chocolate melted
- 2 tbs coconut oil (optional)
- 120 g packet Chocolate Freckles
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan forced).
- Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Combine the finely crushed Weet-Bix, cocoa powder, brown sugar, melted butter, coconut and egg in a bowl. Mix well.
- Press mixture firmly into the prepared cake tin.
- Bake for 15 to 20 minutes or until firm to the touch.
- Allow to cool.
- Melt the chocolate and coconut oil (optional) and spread over the top of the slice.
- Working quickly, place the chocolate Freckles in lines.
- Allow to set in the fridge for 2 hours, then remove from fridge for 30 minutes before slicing.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan forced).
- Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Place the Weet-Bix into the Thermomix bowl and crush for 10 seconds, Speed 8.
- Add the cocoa powder, brown sugar, melted butter, coconut and egg and mix for 5 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Press mixture firmly into the prepared cake tin.
- Bake for 15 to 20 minutes or until firm to the touch. Allow to cool.
- Melt the chocolate and coconut oil (optional) in a clean Thermomix bowl for 3 minutes, 60 degrees, Speed 3, (or until completely melted. Spread over the top of the slice.
- Working quickly, place the chocolate Freckles in lines.
- Allow to set in the fridge for 2 hours, then remove from fridge for 30 minutes before slicing.
Notes
Alternatively, freeze for up to 1 month.
Hannah
This is amazing!!! I’ve been baking this slice at least once a week for a while now. My family can’t stop eating it and I love it as a lunchbox option for my daughter. Thank you for the recipe!
Lucy
That is absolutely fantastic to hear! Thank you!
Catherine
Hello does this recipe need flour? Normally I make it with flour. Thankyou
Lucy
Hi Catherine, no it doesn't need flour 🙂
Beck
yum
Kirstie
It would be helpful to have the weight of the weetbix, instead of the number of biscuits … I always make this because I have several bags of crumbs to use up!!
Lucy
Great thinking! I'll be sure to add in that info.