This Weetbix Slice is a great way to use up those last few crumbles in the bottom of the cereal box that the kids leave behind!
By just adding a few pantry staples you can be eating a chocolatey sweet treat in no time.
Chocolate Weetbix slice is one of those old-school favourites, the type of slice recipe that takes me back to my childhood. Great for a yummy afternoon snack or lunchbox treat, this is also an easy recipe to get the kids to help with.
Table of Contents
Why you will love this Weetbix slice recipe
- A delicious chocolate treat, but doesn't taste overly sweet.
- Quick and easy.
- Saves on waste by using up the last of the cereal box.
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- Weetbix - a breakfast cereal that is shaped into thin bricks called "biscuits" made from whole-grain wheat
- self-raising flour (self-rising flour) - if you need to make your own see my Top tips section below
- light brown sugar
- desiccated coconut
- cocoa powder - I used Dutch-processed cocoa powder
- salted butter
- vanilla essence
- golden syrup
- icing sugar - confectioners sugar
- boiling water
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make Weetbix slice
- In a large bowl combine flour, crushed Weetbix, desiccated coconut, brown sugar, cocoa powder, vanilla, golden syrup and melted butter.
- Mix well to incorporate.
- Pour the mixture into a greased and lined baking tin.
- Press down firmly to compact, then place in the oven to bake.
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- For the chocolate icing, combine icing sugar, cocoa powder, butter and boiling water in a bowl.
- Mix well to combine then spread icing over (baked) base and sprinkle with extra coconut.
Top tips for the best result
- Self-raising (self-rising) flour is plain flour with baking powder (a raising agent) added before it's packaged. The ratio of baking powder to flour is 2 teaspoons of baking powder for every cup (150 grams) of flour, then sifted together.
- I highly recommend using Dutch-processed cocoa powder, it has a much more chocolatey flavour.
Storage
This Weetbix slice can be kept in an airtight container in the fridge for up to a week.
Frequently asked questions
Yes.
Other recipes you may enjoy
Australian Crunch - an addictive slice recipe also using breakfast cereal. This easy recipe mixes crushed cornflakes, cocoa, coconut, and golden syrup for a quick snack.
KitKat Truffle Balls - an easy recipe for truffles made with KitKats, with three flavour options to choose from - milk, white or dark chocolate.
📖 Recipe
Weetbix Slice
Ingredients
- 65 g Weetbix breakfast biscuits (approximately 4 biscuits) finely crushed
- 150 g self-raising (self-rising) flour
- 55 g light brown sugar
- 85 g desiccated coconut
- 2 tablespoon cocoa powder I use Dutch processed
- 150 g salted butter melted
- 1 teaspoon vanilla
- 1 tablespoon golden syrup
Chocolate Icing
- 230 g icing (confectioners) sugar
- 3 tablespoon cocoa powder I use Dutch processed
- 30 g salted butter
- 2 tablespoon boiling water
- 1 tablespoon desiccated coconut for sprinkling
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- Grease and line a 20 cm (8") square baking tin with parchment paper and set aside.
- In a large mixing bowl combine crushed Weetbix, self-raising flour, light brown sugar, desiccated coconut, cocoa powder, melted butter, vanilla and golden syrup, mixing well to incorporate.65 g Weetbix breakfast biscuits150 g self-raising (self-rising) flour55 g light brown sugar85 g desiccated coconut2 tablespoon cocoa powder150 g salted butter1 teaspoon vanilla1 tablespoon golden syrup
- Tip the mixture into the prepared baking tin.
- Press down firmly to compact, then place in the oven to bake for 15 minutes.
- Allow the base to cool slightly in the tin while you make the icing.
- To make the chocolate icing, combine icing sugar, cocoa powder, butter and boiling water in a small bowl.230 g icing (confectioners) sugar3 tablespoon cocoa powder30 g salted butter2 tablespoon boiling water
- Stir well to combine then spoon icing over (baked) base and spread out evenly.
- Sprinkle with extra coconut and place in the fridge to cool in the tin for at least an hour before slicing.1 tablespoon desiccated coconut
Notes
- Make your own self-raising flour by combining 2 teaspoons of baking powder with every cup (150 grams) of plain flour, then sift together well.
- I highly recommend using Dutch-processed cocoa powder, it tastes much richer.
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It looks yummy and easy to make.
It was great to be able to use the crumbs left in the box the kids won't eat. They loved this slice thanks.
My pleasure, Cindy!