Weetbix Slice

This Weetbix Slice with chocolate icing is an Aussie classic that'll quickly become a family favourite – if it's not already.

Jump to:

• Why you'll be coming back for more
• Ingredient notes
• How to make Chocolate Weetbix Slice
• Recipe FAQs
• A recipe packed with nostalgia
• Want more cereal recipes?
• Weetbix Slice

Why you'll be coming back for more

My family has loved this recipe for decades, and here's why I reckon you'll be a fan too:

• it's versatile – pop it into lunch boxes or enjoy a square (or two) as a sneaky snack
• it's so moreish – you can't beat the crunchy, biscuity base combined with the smooth chocolate icing
• you'll find clear step-by-step instructions and photos below – so even the newbie home cook can find success with this recipe
• it's packed with our favourite cereal, Weet-Bix – it's a brilliant ingredient and also found in my Rum Balls made with weetbix recipe and the sweet Weetbix Marshmallow Slice.

Ingredient notes

You'll of course need weet-bix – three and a half of them! You might alternatively know them as weetabix, Vita Brits or wheat biscuits.

The coconut needs to be unsweetened desiccated coconut to get the lovely fine and crumbly texture right.

SR flour or self-raising flour is a popular and widely available product in Australia. However, you can simply add 2 teaspoons of baking powder to each cup of plain flour / all purpose flour as a substitute.

For the cocoa, go with baking or dutch-processed cocoa for optimum flavour.

Finally, you can use icing mixture or icing sugar in this recipe. Icing mixture is simply icing sugar with a little cornflour added to ensure smoothness, and either option will work in this recipe.

Variation idea: Use 100s & 1000s, chocolate sprinkles or crushed nuts instead of coconut to decorate the top of the slice.

The full ingredient list including measurements can be found in the recipe card at the end of this post.

How to make Chocolate Weetbix Slice

Start by pre-heating your oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).

Next, grease a slice tin (approx 26 x 16 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked.

Crush the weetbix into a bowl (see image 1). Add the remaining dry ingredients to the bowl (see image 2) and stir to combine (see image 3).

TIP: Make sure to break up any lumps of brown sugar in the mixture.

Add the melted butter and to the dry ingredients (see image 4). Mix well. The mixture will only just hold together and look a little dry and crumbly (see image 5).

Pour the mixture into the prepared slice tin (see image 6). Press mixture firmly into slice tin with your hands (see image 7). Finally, even the top surface of your slice by moving the back of a spoon back and forth over the slice (see image 8).

TIP: Make sure the mixture is packed in well, otherwise you'll end up with a slice that crumbles.

Place the slice into your pre-heated oven and bake for 20 minutes.

While the slice is baking, start measuring out the ingredients for the icing. This slice is iced while hot from the oven so you'll need to have it ready to go.

How to ice your slice

Start preparing the icing a few minutes before the slice is ready to be removed from the oven.

Place the icing sugar or mixture and cocoa into a bowl.

TIP: If the icing sugar is lumpy, you'll need to sift it first. Otherwise, there's no need to sift it.

Add the melted butter and 2 tablespoons of the boiling water to the icing sugar and stir to combine.

You want the icing to be spreadable – runny but not too runny (see image 9). If necessary, add enough of the remaining tablespoon of boiling water to ensure the icing is soft enough to spread.

Spread the icing over the slice while still hot (see images 10 and 11). Sprinkle with additional coconut if desired (see image 12).

Allow the slice to cool completely before lifting the slice whole from the tin using the baking paper. Cut into 24 pieces with a sharp knife.

TIP: For a nice smooth icing, don't bump the tray as the slice is cooling – the icing will easily squish and crinkle.

Recipe FAQs

A recipe packed with nostalgia

As you bite into this slice, you can almost taste the warm memories!

I don't remember a time when my mum didn't make this slice. When I think of it, I can see it perched inside a Tupperware container from the 70s. But it didn't stay there for long. It always disappeared quickly.

I've always loved it and here's some evidence of that: on the original recipe written out by my mum, my much younger self has added a little note. "Mum I want to cook this." 

I also hear the memories when I'm cooking this one up.

Aussie kids, are weet-bix kids, Aussie kids. Are. Weet. Bix. Kids... remember the jingle from the 1980 and 1990s? And weet-bix was around quite a while before that, too. It was developed in Sydney, Australia during the mid 1920s and first produced in a factory on Parramatta Road, Leichhardt.

Want more cereal recipes?

There are also so many brilliant recipes that use other breakfast cereals as an ingredient. Here are some more favourites:

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