Crunchy Chocolate Weet-Bix Slice : The Ultimate Aussie Classic Treat

There’s something wonderfully nostalgic about a good slice, and when it comes to Australian favourites, few recipes beat the crunchy, chocolatey goodness of a Crunchy Chocolate Weet-Bix Slice.

Packed with wholesome Weet-Bix crumbs, rich cocoa, and topped with a smooth chocolate icing, this simple no-fuss recipe is a must for lunchboxes, bake sales, or those moments when you just need a quick and satisfying homemade treat. Plus, it’s a great way to use up any slightly crushed Weet-Bix sitting at the bottom of the box!

Easy to make, budget-friendly, and always a crowd-pleaser, this slice ticks all the right boxes. Let’s get baking!

Ingredients :

(Makes 1 20 cm x 30 cm tray – approx. 20–24 squares)

For the Weet-Bix Slice:

• 8 Weet-Bix, crushed finely
• 1 cup (150 g) self-raising flour
• ¾ cup (165 g) brown sugar, packed
• ⅓ cup (30 g) cocoa powder
• 1 cup (90 g) desiccated coconut
• 150 g unsalted butter, melted
• 2 tbsp milk

For the Chocolate Icing:

• 1½ cups (225 g) icing sugar, sifted
• 2 tbsp cocoa powder, sifted
• 2–3 tbsp boiling water
• 20 g unsalted butter, melted
• Optional: Sprinkles, shredded coconut, or crushed Weet-Bix for topping

Step-by-Step Preparation

1: Prepare Your Tin

1. Preheat your oven to 180°C (160°C fan-forced).
2. Grease and line a 20 cm x 30 cm slice pan with baking paper, allowing the sides to overhang for easy removal.

2: Make the Weet-Bix Base

1. In a large mixing bowl, combine:
   • 8 crushed Weet-Bix
   • 1 cup self-raising flour
   • ¾ cup brown sugar
   • ⅓ cup cocoa powder
   • 1 cup desiccated coconut
2. Stir the dry ingredients together until evenly mixed.
3. Pour in the melted butter and milk, and mix well until the mixture is fully combined and slightly sticky.

3: Press and Bake

1. Spoon the mixture into the prepared pan and press down firmly with the back of a spoon or your fingers.
2. Smooth the top evenly.
3. Bake in the preheated oven for 15–18 minutes, or until firm to the touch.
4. Remove from the oven and allow to cool in the pan.

4: Make the Chocolate Icing

1. In a bowl, sift together icing sugar and cocoa powder.
2. Add the melted butter and boiling water, 1 tablespoon at a time, stirring until you achieve a smooth, spreadable consistency.

5: Ice and Decorate

1. Spread the chocolate icing evenly over the cooled slice.
2. Immediately sprinkle with your choice of sprinkles, shredded coconut, or crushed Weet-Bix for extra crunch.
3. Set aside for the icing to firm up, about 30 minutes.

6: Slice and Serve

1. Once the icing has set, lift the slice from the pan using the baking paper.
2. Cut into small squares or bars using a sharp knife.
3. Enjoy!

Variations

• Nutty Weet-Bix Slice: Add ½ cup chopped roasted almonds or peanuts to the base.
• Double Chocolate: Stir ½ cup chocolate chips into the batter before baking.
• Fruit & Nut Version: Add ½ cup chopped dried apricots or sultanas for a fruity twist.
• Gluten-Free Option: Use gluten-free Weet-Bix and gluten-free self-raising flour.

Baking Notes

• Crushing the Weet-Bix finely gives a smoother texture; leave some larger crumbs for extra crunch if you prefer.
• Use good-quality cocoa powder for a rich, chocolatey flavour.
• Press the base down firmly before baking, this helps the slice hold together neatly once cooled.

Serving Suggestions

• Pack slices into school lunchboxes as a treat.
• Serve with afternoon tea or coffee for a nostalgic Australian moment.
• Include on a party dessert table alongside other Aussie classics like lamingtons and ANZAC biscuits.
• Wrap in cellophane bags tied with ribbon for simple homemade gifts.

Storage

• Store the Weet-Bix slice in an airtight container at room temperature for up to 5 days.
• For longer storage, refrigerate for up to 7 days, but bring to room temperature before serving for best texture.
• Freeze un-iced slices wrapped individually for up to 1 month; thaw and ice when needed.

Tips for Success

1. Don’t overbake, the slice firms up more as it cools.
2. Cut the slice with a hot, dry knife for clean edges.
3. If your icing is too thick, add extra boiling water a teaspoon at a time until spreadable.
4. Crushed Weet-Bix sprinkled on top adds a fun crunchy garnish.

Nutritional Information (Per square – approx.)

• Calories: 180
• Fat: 8 g
• Carbohydrates: 24 g
• Sugar: 15 g
• Protein: 2 g
• Sodium: 70 mg

(Values are approximate and can vary based on toppings.)

FAQs

Q: Can I make this dairy-free?

A: Yes! Use dairy-free butter and plant-based milk like almond or oat milk.

Q: What if I don’t have self-raising flour?

A: Substitute with 1 cup plain flour + 2 tsp baking powder.

Q: Can I double the recipe?

A: Absolutely! Use a larger pan (or two pans) and adjust the baking time slightly if needed.

Q: Why did my slice crumble?

A: It may not have been pressed firmly enough before baking or cut before fully cooled. Chill slightly before slicing for best results.

Conclusion

The Crunchy Chocolate Weet-Bix Slice is everything you want in a classic Aussie treat, easy, crunchy, chocolatey, and absolutely irresistible. Whether you’re baking for family, fundraising for a school fete, or simply looking to recreate some sweet childhood memories, this slice is a guaranteed winner.

With a satisfyingly chewy base and rich, smooth icing, it’s a little bite of Australian happiness that everyone will love.

So grab your pantry staples, crush up some Weet-Bix, and get ready for the ultimate chocolate crunch!

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