Weet-Bix Slice
My super easy Weet-Bix Slice is always a hit with the kids! Perfect for lunch boxes or an after school treat!
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Servings: 16 pieces
Calories: 298kcal
Cost: $10
Equipment
- Food processor, Thermomix or rolling pin
- Microwave or stove-top
- Oven
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.
Video
Notes
RECIPE NOTES & TIPS
Gluten free option - use gluten-free Weet-bix, hwever I also recommend adding an extra egg to keep it from crumbling.
Coconut oil - this helps to stop the chocolate from cracking when you cut the slice into pieces. You could also substitute coconut oil for a mild vegetable oil or copha.
Slicing - take the slice out of the fridge and leave for approximately 30 minutes before cutting into squares.
Storing - store the slice in an airtight container in the fridge for up to 1 week.
Alternatively, freeze for up to 1 month.
Alternatively, freeze for up to 1 month.
Nutrition
Calories: 298kcal | Carbohydrates: 26g | Protein: 2g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 37mg | Sodium: 107mg | Potassium: 173mg | Fiber: 4g | Sugar: 20g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1.6mg