Chocolate Weet-Bix Slice
Original Video Tutorial HERE.
Thinking back to when I was a kid, I cannot remember a time when there was not Chocolate Weet-Bix Slice in our fridge.
The sweet chocolate icing, together with the chocolate crunchy base, made it a family favourite. It’s one of those classic, no-fuss recipes that takes me straight back to childhood, and I’m so happy to be sharing my version with you all. It’s simple, reliable, and perfectly aesthetic.
This is the ultimate pantry-staple treat. It requires minimal effort and delivers maximum chocolatey crunch.
Jump to RecipeWhy This Works
The Crunch Factor: Using crushed Weet-Bix gives the base a unique, satisfying texture that standard flour-based slices just can’t replicate.
Perfectly Balanced: The base isn’t overly sweet, which means the smooth chocolate icing on top provides that perfect hit of sweetness in every bite.
One-Bowl Wonder: You only need one main bowl to mix up the base, meaning less cleanup and more time enjoying your treat.
What you will need:
Base
- 3 Weet-Bix, crushed
- 1 cup desiccated coconut
- ½ cup castor sugar
- 1 cup self-raising flour
- 2 tbs. cocoa powder
- 150g butter, melted
- ½ tsp. vanilla extract
Icing
- 1 ½ cups icing sugar
- 1 tbs. cocoa powder
- 2 tbs. hot water
Em’s Pro Tips:
To get those perfectly clean edges when cutting, wait until the slice is completely cold. If you’re feeling impatient, pop the pan in the fridge for 30 minutes once it reaches room temperature. This will make slicing a breeze!
Change It Up
Feel free to top the icing with some colourful sprinkles or even some crushed nuts (like walnuts or hazelnuts) for a bit of extra crunch before the icing sets.
How to make it:
Prep: Preheat your oven to 160°C and lightly grease and line a 16x26cm baking pan with baking paper.
Mix Base: In a large bowl, use a wooden spoon to mix together the crushed Weet-Bix, coconut, and sugar.
Add Drys: Add the flour and cocoa powder to the bowl and mix well.
Add Wets: Stir in the melted butter and vanilla extract until everything is well combined.
Press: Transfer the mixture into your prepared baking tray. Press it down firmly and use a metal spoon to smooth/level the top.
Bake: Bake for 15 minutes. While the base is in the oven, get your icing ready.
Make Icing: In a small bowl, whisk together the icing sugar and cocoa. Add the hot water and stir until smooth and well combined.
Ice: Pour the icing over the slice immediately while it is still hot from the oven.
Cool: Allow the slice to cool completely in the pan before cutting.
Serve: Sprinkle with a little extra desiccated coconut, cut into squares, and enjoy!
How to store:
Store your Chocolate Weet-Bix Slice in an airtight container at room temperature for up to 5 days. If you prefer a firmer slice, pop it in the fridge. It tastes just as good, if not better, when it’s chilled!
Happy Baking!
I hope this slice brings a little extra sweetness and crunch to your week just like it does in our house.
More Mother’s Day Recipes
Easy Raspberry and Vanilla Crumble Slice
Course: DessertDifficulty: Easy12
servings10
minutes15
minutesA nostalgic, pantry-staple classic featuring a crunchy chocolate base and a smooth icing top. Simple, reliable, and perfectly aesthetic.
Ingredients
- The Base
3 WeetBix, crushed
1 cup Desiccated coconut
½ cup Castor sugar
1 cup Self-raising flour
2 tbs. Cocoa powder
150g Butter, melted
½ tsp. Vanilla extract
- The Icing
1 ½ cups Icing sugar
1 tbs. Cocoa powder
2 tbs. Hot water
Method
- Preheat oven to 160°C and line a 16x26cm baking pan with parchment paper.
- In a large bowl, mix the crushed WeetBix, coconut, and sugar.
- Stir in the flour and cocoa powder until well combined.
- Add the melted butter and vanilla. Mix until the mixture is uniform.
- Press the mixture firmly into the prepared tray. Level the surface with a metal spoon. Bake for 15 minutes.
- While the base bakes, whisk together icing sugar and cocoa in a small bowl. Stir in the hot water until smooth.
- Pour the icing over the slice immediately while hot. Allow to cool completely in the pan before cutting into squares. Garnish with a little extra coconut if desired.
Notes
- Em’s Pro Tip: To get those perfectly clean edges when cutting, wait until the slice is completely cold. If you’re feeling impatient, pop the pan in the fridge for 30 minutes once it reaches room temperature, it makes slicing a breeze!
- How to Store: Store your Chocolate WeetBix Slice in an airtight container at room temperature for up to 5 days. If you prefer a firmer slice, pop it in the fridge. It tastes just as good, if not better, when it’s chilled!
- Change it up: Feel free to top the icing with some colorful sprinkles or even some crushed nuts (like walnuts or hazelnuts) for a bit of extra crunch before the icing sets.
About Em
Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.
Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.
What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.
Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.
Grab a cup of tea, preheat your oven, and let’s bake something sweet together.
YouTube Videos
Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!
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