Weetbix Based Chocolate Slice Recipes

CHOCOLATE WEETBIX SLICE

Steps:

• Preheat Oven to 180C Standard Bake
• Prepare a square 23-25cm baking tin with cooking spray and baking paper, the spray helps the paper stick
• In a microwave proof bowl add the butter, cover and heat in microwave in 30 second bursts until fully melted
• Add to this the vanilla and set aside
• In a large bowl add the weetbix, coconut, flour, sugar, cocoa and baking powder and stir well to blend
• Add to this the melted butter and vanilla and stir until fully combined
• Pour into the prepared baking tin and press until firm and smooth
• Bake for 15 minutes and remove from the oven, set aside to cool
• Once almost cooled prepare the basic chocolate icing
• Melt the 1 teaspoon butter and add the vanilla and set aside
• In a medium bowl add sifted icing sugar and cocoa and stir to combine
• Add to this the melted butter and vanilla and stir
• Add a teaspoon of water at a time until the consistency is that of smooth peanut butter which you can just drizzle off the end of the spoon
• Spread over the slice evenly and if desired sprinkle with a little desiccated coconut to finish
• Allow to set overnight, covered on the bench is fine, it does not need to be refrigerated.
• Slice once set, serve or store in an airtight container.
• Enjoy!

CHOCOLATE WEETBIX SLICE

Steps:

• Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Lightly grease and line with baking paper an 18cm by 28cm slice pan.
• In a small saucepan, melt chocolate and butter together over very low heat, stirring frequently. When it's just melted, remove from heat and stir in the golden syrup.
• Using your fingers, crush the Weetbix by breaking them up to a fairly fine consistency.
• Stir together the coconut, brown sugar, weetbix and both flours together in a large bowl until well combined. Add in the chocolate mixture, stir to combine. Firmly press mixture into prepared pan using the back of a spoon or with a round glass. Take care to press it evenly into the pan, particularly into the corners. Bake slice for 15 minutes.
• Make chocolate icing while slice is baking. 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.
• Remove slice from oven and set aside for one minute before spreading the icing. Sprinkle the coconut on top.
• Allow slice to cool to room temperature before cutting into pieces to serve. Store slice in an airtight container in the pantry for up to 1 week. Alternatively, freeze it for up to 3 months.

WEETBIX BASED CHOCOLATE SLICE

Steps:

• Base:.
• Crumble the weetbix into a medium sized bowl.
• Add flour, baking powder and rest of dry ingredients to weetbix and mix with wooden spoon.
• Melt butter and add to dry mix then mix well.
• Press into greased lamington/slice tin.
• Bake at 180c for 15mins.
• Icing:.
• Combine icing sugar and cocoa in bowl.
• Add butter slivers to top of icing
• Pour small ammounts of boiling water over butter (approx 2 tablespoons)and beat with a table knife till no lumps remain. If too runny add more icing sugar. If too dry add more boiling water.
• Pour icing over slice while still warm and sprinkle coconut over top.
• Cut while still warm.

WEETBIX DELUXE (CARAMEL SLICE)

Steps:

• Place all dry ingredients in a bowl.
• Mix 4 ounces of melted butter and press into a lamington tray.
• Cook in an oven at 325F for 15 minutes.
• Stir condensed milk, 1 tbsp butter and golden syrup together in a pot until blended.
• Pour onto cooked base and return to the oven for 5 minutes.
• NB: Make sure this is no longer than 5 minutes otherwise the caramel will go bubbly and ruin the slice. If you think it needs longer watch it very carefully.
• Chocolate icing.
• Mix all ingredients together in a bowl.
• Spread icing mixture on the slice while it is still warm.
• When cool put it in the fridge to set.