Chocolate and coconut Weet-Bix slice

An oldie, but a goodie.

  • 35 mins cooking
  • Makes 24 slices
  • Print
This classic chocolate Weetbix slice is a simple old fashioned slice we grew up with. It's rich and chocolatey and great in kids lunchboxes.


  • 4 Weet-Bix, crushed
  • 1 ¼ (185g) self-raising flour, sifted
  • 1/2 cups (110g) brown sugar
  • 1/2 (40g) desiccated coconut, plus 2 tbsp extra
  • 1/4 cup (25g) dutch-processed cocoa powder
  • 185 grams butter, melted
  • 1 cup (160g) icing sugar mixture
  • 2 tablespoon dutch-processed cocoa powder
  • 20 softened butter
  • 2 tablespoon boiling water


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending paper 2cm over long sides.
  • 2
    Place Weet-Bix, flour, sugar, coconut, cocoa and butter in a large bowl; mix well to combine.
  • 3
    Press Weet-Bix mixture into pan. Bake for 25 minutes or until firm to touch. Cool in pan.
  • 4
    Meanwhile, to make icing, sift icing sugar and cocoa into a small bowl. Add butter
    and the boiling water; mix until smooth.
  • 5
    Spread icing over cooled slice; sprinkle with extra coconut. Refrigerate for 30 minutes or until icing sets.
  • 6
    Transfer slice to a chopping board and cut into 24 squares.


Slice can be made up to 1 week in advance; store in an airtight container.

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