Australian/ Baking/ Dessert/ European/ Most Popular Recipes/ Recipes/ / Valentine's Day
14/11/2023 (Last Updated: 23/05/2024)
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Use up those last few crumbs in the box and make our super easy chocolate Weetbix slice. This classic Aussie recipe is the perfect sweet treat – just mix and bake!
“So good have made twice in one week! Family love it and so do I 😋 perfect combination of all ingredients 👌🏻“
Renee
In this post you’ll learn
- Why We Love This
- Chocolate and Coconut Weetbix Slice
- Ingredients and substitutes
- Let’s make Weetbix slice!
- Quick Tips
- Storage
Why We Love This
Weetbix slice issuper delicious, inexpensive,and a great way touse up leftover Weetbix.
The slice is perfect with a hot cuppa coffee or tea, or packed up in a lunchbox for school or work. You can evenfreeze it for later, making it perfect for batch cooking and gifting.
Related: Lemon Weetbix Slice / Hedgehog Slice / Weetbix Cake
Chocolate and Coconut Weetbix Slice
Weetbix slice is a super easy, old fashioned slice recipe we grew up with in Australia.It’s quite similar to other classic treats likechocolate concreteorAussie crunch.
The most popular version is today’s recipe – made with crushed Weetbix biscuits, flour, desiccated coconut butter, sugar and cocoa. Once baked, it’s topped with a simple chocolate icing.An alternative version islemon Weetbix slice, made with lemon zest in the base and lemon icing on top.
This iconic slice is hugely popular for school fetes and kids parties. Just like our family favouritevanilla sliceandjelly slicerecipes, our Weetbix slice is a go-to quick and easy recipe that’s great to take to birthdays and celebrations.
We useless sugar in this recipecompared to other versions, and brown sugar for a more caramelised flavour. Paired with chocolate icing, it’s still plenty sweet enough!
Ingredients and substitutes
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- Weetbix – The star of this amazing slice! Sometimes called Weetabix depending on where you live. You can sub with any of your favourite cereals such as Cornflakes, Nutrigrain, Sultana Bran, or even quick oats etc. You can also use gluten free Weetbix varieties if you need.
- Desiccated Coconut – This adds to the flavour and texture of the slice. Sub with shredded coconut, or if you don’t have quite enough, make up the rest of the quantity with quick oats.
- Brown Sugar – We use brown sugar for a slightly caramelised flavour, but you can use any kind of sugar you have on hand such as caster sugar or regular white sugar.
- Self Raising Flour – Sub with 1 cup of plain flour and 1 tsp of baking powder. You can also swap for a high quality gluten-free flour if you prefer.
- Butter – We use salted butter. You can swap for margarine or coconut oil if you prefer.
- Icing Sugar – Also known as powdered sugar or confectioner’s sugar.
- Cocoa – Use quality baking cocoa for a rich chocolate flavour. Regular drinking chocolate is made with sugar so won’t give you the same intense chocolate flavour (and may make the slice too sweet).
Let’s make Weetbix slice!
Jump to Recipe
- Pre-heat oven. BlendWeetbixinto a fine powder and add remaining dry ingredients.
- Pour in themelted butterand mix until well combined.
- Press out into a lined pan.
- Bake for 15 minutes, then wait before removing from the pan for at least 10-15 mins.
- Mix the icing together and spread out over the slice.
- Garnish with extracoconut.
- Pop into the fridge to cool for at least an hour (or overnight) before slicing.
Quick Tips
- Just Use Crumbs –No need to use whole Weetbix biscuits, just save up the crumbly bits from the bottom of your box and store in a jar until you have enough to make this recipe!
- Texture– For a fine crumb texture in the slice, pulse the Weetbix crumbs in a blender or food processor for a few seconds, or crush using a mortar and pestle for extra fun.
- Tray Size– We use our trusty 24 x 24 cm (approx 9 x 9 inch) squarelamingtontray which is about 5 cm (2 inch) deep. You can also use a wide rectangular slice tin.
- Bite Size Pieces– This recipe is so moreish, so we recommend slicing into smaller pieces to make it go even further (and you can feel better about eating ‘just one more piece’. 😉
- Big Batch– Double or even TRIPLE the recipe to make a big batch for a special occasion!
Storage
Keep in an airtight container in the fridge for up to one week, or once sliced up, store in an airtight container in the freezer for around 2-3 months. Pop a slice (still frozen) into your lunchbox and it will be defrosted by the time you’re ready to eat.
FAQs & Troubleshooting
My slice is crumbly, what’s going on?
There are a couple of reasons:
– You may not have used enough butter for the amount of dry ingredients
– You may not have cooked it long enough, or
– You may have tried to move or cut the slice while it was still warm. The reason for this is the butter is the only liquid holding everything together – there’s no eggs or condensed milk to bind it all. So, while the butter is hot, it’s still in a liquid form. Once it cools, it will set, holding the slice together firmly to keep it’s shape.
My icing is too thick, can it be salvaged?
Yes, add a little extra milk or warm water, 1 teaspoon at a time, to loosen the icing to your preferred texture.
Toppings & Variations
- Alternate Presentation– Spoon out the mixture into muffin trays before baking for neat individual portions.
- Chocolate Topping– Skip the original icing from the recipe, and scatter chocolate chips or melts across the top of the slice before baking. They’ll melt across the surface as it bakes! Otherwise, you could melt a big batch of chocolate in the microwave and slather over the top after baking, like we do in ourhedgehog slice.
- Extra Texture– Add crumbled Malteasers or chopped marshmallows on top before setting in the fridge. Or add a handful of crushed nuts into the mixture before baking.
- Different Flavours–Stir in vanilla essence or melted peanut butter before baking.
- Dried Fruit– Add a handful of dried fruit such sultanas, currants, dates, raisins or mixed fruit.
- Optional Garnish– Top with rainbow sprinkles or chocolate sprinkles (hagelslag), choc freckles or crumbled peppermint crisp.
Try these amazing recipes next:
- Weetbix Cake with Dates
- Lemon Weetbix Slice
- Easy No Bake Lemon Slice
- 10 Minute Chocolate Coconut Balls – Rum Balls
- Aussie Crunch
★ Did you make this recipe? Please leave a comment and a star rating below!
Easy Chocolate Weetbix Slice Recipe
Use up those last few crumbs in the box and make our super easy chocolate Weetbix Slice. This classic Aussie slice recipe is the perfect sweet treat – just mix and bake!
5 from 48 votes
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Cooling Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Course: Cake, Dessert, Snack
Cuisine: Australian
Servings: 9 Squares
Calories: 405kcal
Author: Wandercooks
Cost: $5
Equipment
1 9×9 in (24cm) Baking Dish or slice tray
Ingredients
For the slice
- 60 g Weetbix biscuits 4 pieces
- 180 g butter melted, sub with coconut oil
- ¼ cup brown sugar 30 g
- 1 cup desiccated coconut 85 g
- 1 cup self raising flour 120 g, sub plain flour + 1 tsp baking powder
- 2 tbsp cocoa powder not drinking chocolate
For the icing
- 1 cup icing sugar / powdered sugar 120 g
- 1 1/2 tbsp cocoa powder not drinking chocolate
- 1 tbsp milk
- 50 g butter softened slightly
- 2 tbsp desiccated coconut to garnish
Makes:9 x 9inch rectangle
Instructions
Weetbix Slice Base
Pre-heat the oven to 180C / 360F.
BlendWeetbixbiscuits in a blender until broken up into a fine powder. Transfer to a large bowl and mix in the remaining dry ingredients (self raising flour,sugar,desiccated coconutandcocoa powder).
60 g Weetbix biscuits, ¼ cup brown sugar, 1 cup desiccated coconut, 1 cup self raising flour, 2 tbsp cocoa powder
Pour in themelted butterand mix until well combined. Press the mixture out into a 24 x 24 cm (9 x 9 in) square pan lined with baking paper.
180 g butter
Bake for 15 minutes, then remove from the oven and allow to cool down slightly while you make the icing.Tip: Leave the slice in the tin to avoid it crumbling as it cools. If you make the mistake of taking it out while too hot and it crumbles, use a spoon to press it back down while it’s still warm and you’ll be able to salvage it – no stress!
Chocolate Icing
In a small bowl mix together theicing sugar,cocoa powder,butterandmilkwith a spoon.Tip: Add 1-2 tsp of extra milk or warm water as required to loosen the icing if you find it’s sticking to the spoon instead of the slice and it’s too hard to spread.
1 cup icing sugar / powdered sugar, 1 1/2 tbsp cocoa powder, 50 g butter, 1 tbsp milk
Pour icing onto the still warm slice and spread out over the surface using the back of the spoon. Garnish with extra desiccated coconut. Pop into the fridge to cool for at least an hour (or overnight) before slicing. The firmer the slice, the easier it will be to cut without it crumbling!
2 tbsp desiccated coconut
Video
Recipe Notes
- Just Use Crumbs –No need to use whole Weetbix biscuits, just save up the crumbly bits from the bottom of your box and store in a jar until you have enough to make this recipe!
- Texture– For a fine crumb texture in the slice, pulse the Weetbix crumbs in a blender or food processor for a few seconds, or crush using a mortar and pestle for extra fun.
- Tray Size– We used our trusty 24 x 24 cm (approx 9 x 9 inch) squarelamingtontray which is about 5 cm (2 inch) deep.
- Bite Size Pieces– This recipe is so moreish, so we recommend slicing into smaller pieces to make it go even further (and you can feel better about eating ‘just one more piece’. 😉
- Storage– Keep in an airtight container in the fridge for up to one week.
Nutrition
Nutrition Facts
Easy Chocolate Weetbix Slice Recipe
Amount per Serving
Calories
405
% Daily Value*
Fat
28
g
43
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
55
mg
18
%
Sodium
237
mg
Potassium
157
mg
4
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
814
IU
16
%
Vitamin C
14
mg
17
%
Calcium
24
mg
2
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
This recipe was originally published in February, 2022. It has since been updated with new content.
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14/11/2023 (Last Updated: 23/05/2024) By Wandercooks
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14 Comments
Reply
SusieQ
14/01/2024 at 3:38 pm
Is it 180FF?
Reply
Wandercooks
15/01/2024 at 9:40 am
Yes, it’s fan forced. 🙂
Reply
Maz
20/11/2023 at 4:17 pm
Basic recipe … often the best. This doesn’t disappoint! I like it because it’s not overly sweet, and my grandchildren always ask for more. 😉
Reply
Wandercooks
21/11/2023 at 8:59 am
Amazing Maz. It is good to have an easy go-to recipe – especially for the grandkids! 😁
Reply
Renee
10/09/2023 at 7:36 pm
So good have made twice in one week! Family love it and so do I 😋 perfect combination of all ingredients 👌🏻
Reply
Wandercooks
11/09/2023 at 6:46 am
Oh wow, amazing work! Thanks for letting us know and so happy to hear everyone enjoyed it. 😁
Reply
Sue
20/08/2023 at 10:16 am
It tastes good, just is a bit too crumbly for toddlers to eat without crumbs on nans floor, despite me following the recipe to the letter.
Reply
Wandercooks
22/08/2023 at 10:02 am
Hey Sue, this slice does err on the side of crumbly for toddler hands. If you want it a little more solid for the little ones, you can add more butter – I’d up it to 200g instead. 🙂
Reply
Leanne
13/07/2023 at 10:38 am
So easy to make and very yummy. I love that the sweetness is just enough.
Reply
Wandercooks
17/07/2023 at 4:02 pm
So glad you enjoyed it Leanne!
Reply
Wandercooks
06/07/2023 at 4:16 pm
Fantastic Melissa, so happy to hear. I’m sure it didn’t last long!
Reply
Linda
02/03/2023 at 9:19 pm
This slice is super yummy with marshmallow on top instead of icing. I used to make it for my kids many years ago.
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