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!