Aussie Crunch Minty Chocolate Coconut Slice

Looking for a cool, crunchy, and nostalgic no-bake slice to delight your tastebuds and impress at your next gathering? Meet the Aussie Crunch Minty Chocolate Coconut Slice a refreshing and vibrant twist on the classic Australian Weet-Bix slice. This easy-to-make treat combines a chewy coconut and Weet-Bix base with a smooth, minty white chocolate topping and a sprinkling of desiccated coconut for a satisfying finish.

This slice is everything you want in a summer-ready dessert: quick to prepare, packed with texture, and flavoured with that unmistakable peppermint zing. The hint of green colouring gives it a fun retro flair perfect for holidays, bake sales, or anytime you’re craving something sweet with a cooling kick.

Whether you grew up with Weet-Bix slices in your lunchbox or are discovering this Aussie staple for the first time, this version brings something extra special to the table.

Ingredients (Makes one 20 cm × 20 cm slice – about 16 pieces)

For the base:

• 200 g Weet-Bix (≈ 6 biscuits), crushed to coarse crumbs
• 100 g desiccated coconut
• 150 g sweetened condensed milk
• 80 g unsalted butter, melted

For the mint-chocolate topping:

• 200 g white chocolate, chopped
• 1 tbsp coconut oil (or light olive oil)
• ½ tsp peppermint extract
• A few drops green gel food colouring (optional)
• 30 g extra desiccated coconut, for sprinkling

Preparation

Step 1: Prepare the tin

Grease and line a 20 cm × 20 cm slice tin with baking paper, leaving an overhang on the sides for easy removal.

Step 2: Make the base

Place the crushed Weet-Bix and desiccated coconut into a large mixing bowl. Stir to combine.

In a separate bowl or jug, mix the melted butter with the sweetened condensed milk until smooth. Pour over the dry ingredients and stir thoroughly until all the crumbs are evenly coated and the mixture holds together.

Transfer the mixture to the prepared tin. Use the back of a spoon or a spatula to press it firmly and evenly into the base.

Refrigerate for at least 30 minutes while you prepare the topping.

Step 3: Make the mint-chocolate topping

In a heatproof bowl, combine the white chocolate and coconut oil. Gently melt using a double boiler (or in the microwave in 20-second bursts, stirring between each).

Once smooth, remove from heat. Stir in the peppermint extract and a few drops of green gel food colouring, if using, until your desired minty hue is reached.

Allow the chocolate mixture to cool slightly (about 2 minutes), then pour it over the chilled base. Spread evenly with a spatula.

Step 4: Decorate and chill

Sprinkle the extra desiccated coconut evenly over the topping.

Refrigerate the slice for at least 2 hours, or until completely set.

Once firm, lift the slice out of the tin using the baking paper and cut into 16 squares or bars using a sharp knife.

Variation

• Dairy-Free Version: Use dairy-free condensed milk, plant-based butter, and dairy-free white chocolate.
• Choc Mint Marble: Swirl in a small amount of melted dark chocolate into the topping before it sets for a marble effect.
• Nutty Crunch: Add ¼ cup chopped macadamias or slivered almonds to the base for added crunch.
• Extra Peppermint: Increase the peppermint extract to ¾ tsp if you love a strong mint flavour.
• Festive Finish: Add crushed candy canes or green sprinkles for a holiday-ready version.

Cooking Note

Use coarse crumbs when crushing the Weet-Bix not fine powder. The coarser texture gives the base its signature crunch.

Green food colouring is optional, but it enhances the minty theme visually. Use gel colouring to avoid watering down the chocolate.

Refrigerate until fully set before slicing to ensure clean edges and an even top layer.

Serving Suggestions

• Serve chilled for a refreshing afternoon tea treat.
• Add to lunchboxes for a fun and nostalgic sweet snack.
• Present on a dessert platter with other slices like Lemon Coconut Slice, Chocolate Hedgehog, or Caramel Slice.
• Cut into smaller pieces for bite-sized treats at parties or high teas.
• Serve with a hot cup of coffee or a peppermint tea to complement the mint flavour.

Tips

• To slice cleanly, dip your knife in hot water and wipe dry between cuts.
• Store the slice in an airtight container in the fridge for up to 5 days.
• For long-term storage, wrap pieces individually and freeze for up to 1 month.
• Adjust the peppermint extract slowly some brands are stronger than others. Start with ½ tsp and taste.
• Avoid over-mixing melted white chocolate to prevent seizing.

Time Overview

• Prep Time: 15 minutes
• Chilling Time: 2.5 hours
• Total Time: 2 hours 45 minutes

Nutritional Information (per square, approx.):

• Calories: 190 kcal
• Protein: 2.1 g
• Sodium: 85 mg

Note: Values may vary based on exact ingredients used and slice size.

FAQs

Q: Can I make this slice without food colouring?

Yes! The green colouring is purely visual. The flavour will remain minty without it.

Q: Can I use dark or milk chocolate instead of white?

You can, but white chocolate offers the cleanest flavour pairing with peppermint and keeps the mint colour visible.

Q: What can I use instead of Weet-Bix?

Try crushed Rice Bubbles, cornflakes, or crushed plain biscuits like Marie. Texture and flavour will vary.

Q: Can I use peppermint essence instead of extract?

Yes, but peppermint essence is milder, so you may need to use a bit more. Start with ¾ tsp and taste before adjusting.

Q: Can kids help make this recipe?

Definitely! This slice is easy and safe for little hands with adult supervision for melting chocolate.

Conclusion

This Aussie Crunch Minty Chocolate Coconut Slice is a refreshingly modern take on a beloved Aussie classic. The combination of chewy Weet-Bix, creamy peppermint-chocolate topping, and that final coconut sprinkle hits all the right nostalgic notes with a fresh twist.

Perfect for hot-weather days, school treats, or sharing with friends, it’s a no-bake winner you’ll want to keep in rotation all year long. With minimal ingredients, no oven time, and customisable flavour options, it’s proof that the simplest things are often the most satisfying.

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