Weetbix Slice

4.68 from 25 votes

You can't beat this classic Australian Weetbix Slice covered in chocolate icing.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 141kcal

3 ½ weetbix (or 50 grams of another similar wheat-based cereal)
½ cup brown sugar (115 grams)
1 cup SR flour (150 grams) (or 1 cup plain /all purpose flour + 2 teaspoons baking powder)
1 cup desiccated coconut (90 grams)
1 teaspoon cocoa
125 grams butter, melted

Pre-heat oven to moderate (180 degrees celsius / 350 degrees fahrenheit, fan-forced).
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 weetbix well into a bowl.
Add remaining dry ingredients to bowl and stir to combine.
Add melted butter to dry ingredients. Mix well.
Press mixture into slice tin with hands and even the top surface out using the back of a spoon.
Cook for 20 minutes.
Start preparing the icing a few minutes before the slice is ready to be removed from the oven. This slice is iced while hot from the oven.

Place icing sugar/mixture and cocoa into a bowl.
Add melted butter and 2 tablespoons of the boiling water to the icing sugar and stir to combine.
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. Sprinkle with additional coconut if desired.
Allow to cool completely before lifting the slice whole from the tin using the baking paper. Cut into 24 pieces with a sharp knife.

Storing: Stored in an airtight container in a cool, dry place, Weetbix Slice should keep for up to one week.

Freezing: You can freeze this slice for up to a few months if wrapped and placed in an airtight container – though I always say fresh is best.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

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

Tips:

Make sure to break up any lumps of brown sugar when mixing the dry ingredients.
Make sure the mixture is packed well into the slice tin, otherwise you'll end up with a slice that crumbles.
When making the icing, if the icing sugar is lumpy, you'll need to sift it first. Otherwise, there's no need to sift it.
For a nice smooth icing, don't bump the tray as the slice is cooling – the icing will easily squish and crinkle when it's still setting.