Easy chocolate Weetbix slice recipe made with crushed Weetbix, cocoa, coconut, and topped with rich chocolate icing. A quick, no-mixer slice perfect for lunchboxes, school snacks, bake sales, or afternoon tea. Simple to prepare and freezer-friendly with basic pantry ingredients.

This classic no-fuss slice is a nostalgic favorite made with crushed Weetbix, coconut, and cocoa, finished with a rich chocolate icing. Perfect for lunchboxes, bake sales, or an easy afternoon treat.

Table of Contents

Ingredients

Base:

185g butter
1 cup sugar
2 Tbsp cocoa powder
3 Weetbix, crushed
1 cup plain flour
1 cup desiccated coconut
1 tsp baking powder

Icing:

2 cups icing sugar
3 Tbsp cocoa powder
50g butter, softened
2–3 Tbsp boiling water

Instructions

Preheat the oven to 180°C fan bake. Line a slice tin with baking paper.
In a large saucepan over low heat, melt the butter, sugar, and cocoa, stirring until smooth.
Remove from the heat and stir in the crushed Weetbix, flour, coconut, and baking powder. Mix until fully combined.
Press the mixture firmly into the lined tin and smooth the surface.
Bake for 15–20 minutes. The slice should be cooked through but still soft in the center.
While the slice is baking, prepare the icing: Mix together icing sugar, cocoa, and softened butter. Gradually add boiling water until the icing is smooth and spreadable.
Ice the slice while still warm for a smooth finish. Allow to cool completely, then cut into squares or bars once the icing has set.

Tips

Press the mixture down firmly into the tray to help it hold together when sliced.
Icing the slice while warm helps the icing spread evenly and stick better.
Use a hot knife to cut clean slices once the icing is set.

Variations and Substitutions

Gluten-free option: Use gluten-free Weetbix and flour.
Add-ins: Stir in chocolate chips or chopped dried fruit for extra texture.
Less sugar: Reduce the sugar slightly if you prefer a less sweet slice.

FAQs

Can I use margarine instead of butter?
Yes, but the flavor and texture may differ slightly.

How long does it keep?
Store in an airtight container for up to 5 days. It can also be frozen for up to 2 months.

Can I make this without coconut?
Yes, you can substitute the coconut with rolled oats or more flour, though the texture will change slightly.

Serving Suggestions

Serve as a lunchbox treat or afternoon snack.
Pair with a cup of tea or coffee for a simple homemade sweet.
Decorate the top with sprinkles, crushed nuts, or a drizzle of melted chocolate.

Why You’ll Love This Recipe

Quick and easy with pantry staples
Great for baking with kids
Freezer-friendly and perfect for batch baking
Classic flavor combination of chocolate and coconut
No mixer needed, just one saucepan and a bowl