Chocolate Weet-Bix Slice Recipe
This quick and easy recipe makes a crunchy chocolate slice that is great for lunchboxes.
Makes about 18 pieces (each about 4.5cm by 6cm).
60g dark chocolate
1 tablespoon (20ml) golden syrup
3 Weet-Bix (about 48g total)
100g (1 cup plus 2 tablespoons) desiccated coconut
110g (1/2 cup, firmly packed) brown sugar
75g (1/2 cup) plain flour
75g (1/2 cup) self-raising flour
140g (1 cup) icing sugar
10g (1 tablespoon) cocoa powder
5g (1 teaspoon) butter, softened
1 1/4 to 1 1/2 tablespoons milk
6g (1 tablespoon) desiccated coconut, for sprinkling on top of slice
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Lightly grease an 18cm by 28cm slice pan.
In a small saucepan, melt chocolate and butter together over very low heat, stirring frequently. When just melted, remove from heat and stir in golden syrup. © exclusivelyfood.com.au
Finely crush Weet-Bix by breaking them up with your fingers or using a food processor.
Stir coconut, brown sugar, Weet-Bix and flours together in a large bowl until well combined. Add chocolate mixture and stir to combine. Firmly press mixture into prepared pan using the back of a spoon.
Make chocolate icing while slice is baking. Bake slice for 15 minutes.
Remove slice from oven and set aside for one minute before spreading with icing. Sprinkle with extra tablespoon of coconut.
Allow slice to cool to room temperature before cutting into pieces to serve. Store slice in an airtight container. Suitable to freeze.
Sift icing sugar and cocoa together into a medium bowl. Add butter and milk and stir until smooth. The icing should be quite thick at this stage; however, it will spread easily when placed on the hot slice. © www.exclusivelyfood.com.au