Weet-Bix Slice

How to Make Weet-Bix Slice

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm square cake tin.

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2. Mix the crushed Weet-Bix, coconut, flour, brown sugar, cocoa and baking powder in a large bowl. Stir in the melted butter until the mixture holds together.

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3. Press the mixture firmly into the tin and smooth the top.

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4. Bake for 18 to 20 minutes, until firm to the touch. Cool in the tin for 20 minutes.

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5. For the icing, sift the icing sugar and cocoa into a bowl, add the softened butter, and beat in the hot water a tablespoon at a time until smooth and spreadable.

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6. Spread the icing over the slice, sprinkle with the 2 tbsp coconut, and leave to set for 30 minutes. Cut into 16 squares.

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Tips for Making Weet-Bix Slice

• Crush the Weet-Bix to fine crumbs. Big pieces stay hard in the finished slice, and small ones blend in and give the chewy texture.
• Press the mixture down firmly. It has no egg to hold it, and a loose base breaks when it is cut.
• Ice the slice once it has cooled. A warm base melts the icing, and it runs off instead of setting.

What to Serve with Weet-Bix Slice

• A cup of tea
• Cold milk
• Fresh fruit

Storing & Reheating Weet-Bix Slice

Keeps in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Weet-Bix Slice FAQ: Common Questions

Weet-Bix Slice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.