My theory about quintessentially ‘Aussie’ food like Weet-Bix and Vegemite is that you have to grow up with them to like them (the exception being Tim Tams). As I moved to Australia when I was 6 years old my formative years were Weet-Bix and Vegemite free and as such I find both foods quite offputting in taste, smell and texture.
In contrast, Lady AB is a Weet-Bix (and Vegemite) Kid and it is her favourite breakfast. Together with Tim (another Weet-Bix Kid who eats it morning, noon and night) we go through a lot of Weet-Bix in our household which means there’s always a stash in the pantry to make….Chocolate Weetbix Slice!
Chocolate Weet-Bix Slice is the only way I’ll eat Weet-Bix and it’s been a childhood favourite since I was introduced to it by my best friend’s Mum.
Chocolate Weet-Bix Slice
- 1 cup wholemeal self-raising flour
- 1 cup dessicated coconut
- 3/4 cup coconut sugar
- 3 Weet-Bix, crushed
- 125g butter, melted
- 1 cup chocolate callets
- 30g butter
1. Preheat oven to 180°C. Line a 20cm square cake tin with baking paper. You’ll notice that I used a shallow lamington/slice tin in the photos but you’ll end up with a drier, crunchier slice so I recommend a deeper tin instead.
2. Combine the flour, coconut, coconut sugar, Weet-Bix and melted butter and mix well. I can’t keep Lady AB away from even dry Weet-Bix so there’s an extra one for the chef :–)
3. Press mixture in tin with a spoon or toddler hands and bake for 20 minutes.
4. Melt chocolate and butter in the microwave in 30 second intervals. Stir constantly to prevent burning.
5. When all melted, drizzle the chocolate mixture over the slice. Refrigerate for 15 minutes and cut up into fingers/squares using a sharp knife.
