One of the most popular recipes on my website, Chocolate Weetbix Slice is the ultimate, nostalgic, sweet treat. Made with pantry staples, and family-favourite Weetbix, this crunchy chocolate slice is so comforting.
This Chocolate Weetbix Slice is a perfect treat. It's ideal with a nice hot cup of coffee in the afternoon and also a hit with the little ones. This recipe incorporates the humble Weetbix, a breakfast favourite for many Kiwis and Aussies. Sometimes it is called Wheat Biscuits or in the UK Wheetabix.
Ingredient notes:
All of the ingredients needed are pantry staples. It's fairly quick to whip up, so it's the perfect go-to treat!
- Weetbix: One Weetbix biscuit weighs about 16.5g so this recipe is a great one to use up the crumbly bits at the bottom of the box. You'll need 50g total. If you love Weetbix recipes as much as me, be sure to check out my whole collection of The Best Weetbix Recipes.
- Coconut: A lot of people don't like coconut! To make this slice without coconut simply add 1 extra Weetbix and an additional ½ cup of flour.
This recipe is my most popular by far, with over 3.3 million video views on Facebook, so it's sure to be a winner in your household. If you want to follow along with the video, you can find it at the top of this post.
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The Weetbix and coconut give the chocolate slice the perfect texture. It's soft but with a little bit of crunch, this depends on how long you cook it for. If you want a bit more flavour and texture you could add in some chopped nuts.
Pair this with the smooth, rich, velvety chocolate icing and you've got yourself a tasty slice for a sweet snack or an after dinner treat!
Step by step instructions:
Preheat the oven to 180°C fanbake. Place the butter, sugar and cocoa in a large saucepan and melt them together over a low heat until combined.
Remove the pan from the heat and add the crushed Weetbix, flour, coconut and baking powder. Mix everything together well. Pour into a lined tray and press firmly. Bake for 15-20 minutes.
To make the icing, mix together the icing sugar, cocoa and butter. Add boiling water as needed to loosen the mixture and whisk out any lumps.
Ice the slice while still warm. When the slice has cooled and the icing has set, slice into pieces.
Alternative Chocolate Topping:
For something a little more decadent, you can replace the chocolate icing with a melted chocolate topping. Making your own icing is certainly more affordable. However if you prefer the taste of real chocolate, try this step-by-step guide below.
- Once you have cooked the base of the Weetbix slice, remove from the oven and turn the oven off.
- Place a whole block of chocolate on top of the cooked base, then return the slice to the warm, (but turned off) oven. Leave for 3-5 minutes or until the chocolate has melted.
- Remove from the oven and use a spatula to spread the melted chocolate to the edges. Then place in the fridge and slice once set.
Notes:
- I used a 250g block of Whittaker's Milk Chocolate. You can use your preferred brand and quantity. A 180g block of chocolate will work as well, the topping will just be a little thinner.
- The chocolate will hold its shape as it melts, expect to see the squares even when it't completely melted!
Other recipe variations of Weetbix slice:
If you want more recipes for Weetbix slice I have created two versions without cocoa in the base: Lemon Weetbix slice and Passionfruit Weetbix slice. They are both proving to be very popular with my readers giving me great feedback. My Weetbix chocolate chip cookies are super delicious too!
If you don't have any Weetbix on hand you could try this similar recipe using cornflakes from my fellow food blogger friend Anna at Just a mum for Chocolate cornflake slice.
Recipe FAQs:
Yes. If you overcook Chocolate Weetbix Slice it can go quite hard. I recommend baking this for 14-20 minutes however, all ovens are different. If you know your oven 'runs hot' test it at the 15 minute mark. It should be soft when you bring it out of the oven and it will firm up as it cool down.
You can try adding dried apricots or cranberries to the base. Walnuts can be added on top of the icing.
Yes! Gluten free Weetbix are available in most supermarkets in New Zealand and Australia. Replace the same amount of weetbix and flour for gluten free alternatives.
My slice tin is approximately 29 x 19cm. Anything close to this will work. The smaller your tin, the thicker your base will be and the longer it might take to cook.
Yes, Weetbix slice will still work well without coconut, simply add 1 extra Weetbix and ½ a cup of additional flour.
★★★★★
"We really enjoy this Weetbix Slice. Crunchy and not too sweet, this slice keeps well and we make it often. Thanks Vanya!"
Sherralynne - VJ Cooks reader
Storage:
Chocolate Weetbix slice will keep well in an airtight container in the pantry, or fridge for up to one week.
Did you know you can freeze slices? A great option if you don't want to eat the whole slice in one go! Simply wrap the slice pieces in cling film and store in an airtight container in the fridge for up to three months.
Top tips:
If you chose to freeze pieces of this slice, they are perfect for adding to school lunches. Simply place a frozen piece of slice in a lunchbox in the morning, and it will have defrosted by morning tea time. In addition, it will help to keep the rest of the lunch cool!
Related Recipes:
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Chocolate Weetbix Slice
A delicious baked slice with chocolate icing.
Ingredients
BASE
- 185g butter
- 1 cup sugar
- 2 Tbsp cocoa
- 3 Weetbix, crushed (50g)
- 1 cup plain flour
- 1 cup coconut
- 1 tsp baking powder
ICING
- 2 cups icing sugar
- 3 Tbsp cocoa
- 50g butter (softened)
- 2-3 Tbsp boiling water
Instructions
- Preheat oven to fanbake 180°C.
- In a large saucepan over low heat melt together butter, sugar and cocoa.
- Take off the heat then add Weetbix, flour, coconut and baking powder. Mix together.
- Pour into a lined tray and press down firmly. Bake for 15 to 20 mins until the slice is cooked but feels soft to the touch in the centre.
- Icing: Mix together icing sugar, cocoa and butter. Add boiling water as needed to loosen mixture and whisk out any lumps.
- Ice the slice while it is still warm then chop up once cooled and icing has set.
Notes
For something a little extra, why not try a melted chocolate topping instead? See the step-by-step guide below.
- Once you have cooked the base of the Weetbix slice, remove from the oven and turn the oven off.
- Place a whole block of chocolate on top of the cooked base, then return the slice to the warm, (but turned off) oven. Leave for 3-5 minutes or until the chocolate has melted.
- Remove from the oven and use a spatula to spread the melted chocolate to the edges. Then place in the fridge and slice once set.
Nutrition Information:
Yield: 28 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 85mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Linda says
Could u please email me recipes
VJ cooks says
Hi Linda, you can email the recipe to yourself by copying the link 🙂
Rose says
Hi, could one leave the coconut out as I cannot eat it?
VJ cooks says
Yes, Weetbix slice will still work well without coconut, simply add 1 extra Weetbix and ½ a cup of additional flour.
Sandra McDonald says
Great, none of my family like coconut and I find it gives me a sore stomach
Jane says
Delicious made it with 3/4 cup brown sugar…yummy
Larissa says
I'm a Kiwi expat in the States and had a craving for weetbix slice... Since weetbix is hard to come by here I used shredded wheat cereal and it worked amazingly! I like to add mini marshmallows and ice with lemon icing once cool, like my mum always did.
Kim says
Would this work if I used olivani as a dairy free alternative for butter? Or do you recommend something else to make dairy free?
VJ cooks says
I haven't tried it with a dairy-free alternative sorry. Let me know hoe you get on.
April says
Hi! I only have about 100gms butter could I substitute the rest for margarine/ table spread? So low on ingrediants and can't get to the shops but need baking for lunches. Tha ks in advance 🙂
VJ cooks says
Yes that should be fine. I would far rather substitute than go to the shops too!
Sherralynne says
We really enjoy this Weetbix Slice. Crunchy and not too sweet, this slice keeps well and we make it often. Thanks Vanya!
VJ cooks says
Thanks so much for the feedback 🙂
Jo says
Hi, have just made this slice and is a huge hit! Just wondered is it better kept in or out of the fridge?
VJ cooks says
Truly, either is fine. It comes down to personal preference.
Ria says
Hi there. I don’t have icing sugar - amateur mistake. Will sugar be ok?
VJ cooks says
For the icing? No, you definitely need icing sugar for icing sorry!
Monique says
Granulated sugar in a food processor or blender - will become icing sugar. If you intend to store, add cornflour.
VJ cooks says
Great tip, thanks Monique.
Ellie says
Vanya, quick i need your help. I just made this slice but i doubled the recipe and when i put it in the tray it's absokutely soaked in butter. I used 370gm, how do i fix this?
VJ cooks says
Are you sure you doubled all the ingredients as well? I know it's easy to miss one when you're doing the calculations in your head for each item...?
Aimee Tait says
Does this freeze well?
VJ cooks says
Yes, no problems 🙂
Magnus says
Hey, love your recipes, do you have a YouTube or way I can see your recipes on youtube? Trying to scroll through this page to find a YouTube link. There are so many ads on this page everywhere. And I'd like to just be able to see the recipe by itself and save it and also share the recipe videos to my mum and friends. But it's not letting me share the video. And after the ads, it's making it abit hard to navigate. Some are covering the content for me.
VJ cooks says
Hi Magnus, having adverts on my website is how I generate an income for otherwise providing hundreds of free recipes to the public. To jump straight to the recipe card, simply click the 'Jump to recipe' button under the main heading. If you googled 'VJ cooks YouTube' you would have found my channel. Here's the link - https://www.youtube.com/channel/UCChZNHlKELbPDmx5on2vqOQ.
Sian says
Hi! Can this slice be frozen?
VJ cooks says
Yes it can!
Melinda says
Hi Vanya
I made the weetbix slice but the base was very crumbly. How can I solve this please.
VJ cooks says
Hi Melinda, the longer you cook it, the harder the base becomes. Every oven is different so you may have to alter the cook time in yours.
Amy says
I’m usually a fan of the “no bake” slices with 3 kids under 5 BUT this slice by far beats all of baked so fat. Quick and simple and so delicious.
Amy says
All “I’ve” baked so “far”
VJ cooks says
Thanks Amy, it's such a goodie!
Monique says
I use this recipe often! Its so yummy and easy to make, thank you for making the recipe available. When I made this recently I had run out of icing sugar so instead of going to the shops I melted a block of Whittaker's creamy chocolate that I had in the cupboard and used that as the "icing" layer, a yummy second option I think <3 😉
VJ cooks says
Oh wow that sounds delicious, an excellent alternative! Thank you for the feedback, that's so lovely to hear 🙂
Ann says
What can you use instead of weetbix?
Jannefer says
I am going to make it is it good for a 1 year old , love your recipes
VJ cooks says
It's really up to you!
Georgia says
Do you reckon this would work aswell with other cereals such as cornflakes, Rice Bubbles, coco pops etc
VJ cooks says
I haven't tried any other cereals sorry. The texture of the Weetbix is quite important to the texture of the slice.
Marie Roberts says
How many pices does this recipe make please?
VJ cooks says
Between 24-30 depending on how big you cut them.
Alison says
Delicious and do dinner to make, thank you for the recipe.
jude thompson says
what size tray do i use to bake this in?
VJ cooks says
Hi Jude, I use a standard slice tin which is 29 x 19cm
Dana says
HI VJ,
thank you for this recipe! New to wheetbix- can I under cook it?
thanks!
VJ cooks says
Do you mean you would like to cook if for less time? The shorter your cook it the softer it will be which may be your preference!
Lizzie says
Hi there! What is a the ideal size tray to use for this recipe?
VJ cooks says
My slice tin is approximately 29 x 19cm. Anything close to this will work. The smaller your tin, the thicker your base will be and the longer it might take to cook. Vice versa for a larger tin.
Vicky Gardner says
I’ve over cooked mine and they are super hard is there anyway to repair this?
Vanya Insull says
Hi Vicky, hmm... perhaps put a lot of icing on them? Hope you're still able to eat it. 🙂
K says
I don’t have white sugar but have raw sugar and caster sugar - which would be the better substitute and would it be the same amount (1 cup)? Thanks!
VJ cooks says
I would use the caster sugar. Raw sugar is much chunkier and could take longer to melt in.
Isla says
Hi my family and I love this recipe and I make it a lot when we dont have many ingredients,from Isla
VJ cooks says
Me too! So pleased you all enjoy it 🙂
Isla says
can you please put up a plain chocolate brownie recipe on your website
I love your brookies though
VJ cooks says
Great idea! We have our caramel brownies and the brownie marshmallow slice but not a plain one. Consider it on the list 🙂
Pauline Manley says
Love your recipes, Vanya, thank you.
Have suggested my great niece has a look at your recipes, she’s just into cooking.
VJ cooks says
Oh that's awesome. Yes we get so much feedback from people who are new to cooking. Our recipes are designed to be easy to follow!
Pam says
So good!!! Love this recipe, I took out the coconut, added 1 extra weetbix and 1/2 cup flour, and done coconut Whitakers on top, i couldn't be bothered making icing and had a coconut Whitakers in the fridge, seemed like to much coconut if I added to the base and top, looking forward to trying the lemon weetbix slice next
VJ cooks says
Awesome, so glad you enjoyed it. The Whittakers on top is next level!
Ellen says
Hi VJ! I'm wanting to reduce the sugar in this recipe - have you tried it? I'll probably just do it anyway so will report back if it was a success or not! Thanks
Barbara says
Hi Vanya, I don't eat butter/coconut oil (high cholesterol). If I used rapeseed oil to sub, would you suggest adding another Weetbix/ more flour??
Thank you
VJ cooks says
I haven't tried that sorry. Let me know how you get on 🙂
Jess says
i subbed the coconut with about 3/4 cup ground almonds, its in the oven but the texture seems good! will report back if it doesn't work out!
VJ cooks says
Let us know how you go!
Jess Hill says
Ground almonds were a success!
VJ cooks says
Oh good to know! Thanks for the feedback, Jess!
Lisa Boulton says
Hi, we love this recipe - my partner suggested putting a caramel layer in (like a caramel slice). I’m considering using the caramel layer from your tan slice, do you think this would work and also if I want to avoid to hard a base would I simply cook it for less say 10 minutes so I can add the caramel and put it back in for say 15? Thanks for your thoughts!
VJ cooks says
That sounds good, let me know how you get on!