Name: Crunchy chocolate squares
Cook time: 30 min
Total time: 30 min
Ingredients: 155 gram milk eating chocolate, coarsely chopped; 125 gram butter, coarsely chopped; 1/2 cup (110g) firmly packed light brown sugar; 1 egg, lightly beaten; 1 1/2 cup (225g) self-raising flour; 4 (70g) weet-bix, finely crushed; 1 1/2 cup (240g) pure icing sugar; 2 tablespoon cocoa powder; 2 tablespoon hot water

Ingredients

155 gram milk eating chocolate, coarsely chopped

125 gram butter, coarsely chopped

1/2 cup (110g) firmly packed light brown sugar

1 egg, lightly beaten

1 1/2 cup (225g) self-raising flour

4 (70g) weet-bix, finely crushed

1 1/2 cup (240g) pure icing sugar

2 tablespoon cocoa powder

2 tablespoon hot water

Method

1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.

2.Stir chocolate and butter in a small saucepan over low heat until smooth. Transfer mixture to a large bowl and cool for 10 minutes.

3.Stir in sugar, egg, sifted flour and weet-bix. Spread mixture into pan; smooth surface. Bake about 10 minutes. Cool slice in pan.

4.To make chocolate glaze, sift icing sugar and cocoa into small bowl. Add enough of the hot water to make glaze spreadable.

5.Spread slice with glaze; stand at room temperature until set before cutting into pieces.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook