Weet-Bix Slice

A few minutes of blitzing in the food processor, 20 minutes in the oven and then topped with a simple chocolate glaze, this Weet-Bix slice is packed full of fibre and is a perfect lunchbox treat for the kidlets. I love it because it uses ingredients I always have in the fridge and pantry.

I’m not sure exactly when or how it happened, but sometime in the past year, my children decided that Weet-Bix was no longer their preferred way to break their morning fast. *sad face*.

So while clearing out the Magic Pantry the other day, I took pity on the sad, uneaten, giant box of Weet-Bix and decided to give it a makeover. I looked at a few recipes online for a Weet-Bix slice and was somewhat put off by the amount of butter and sugar they called for.

The recipe I ended up trying (and loving!) was this one from The Healthy Eating Hub. It combines fibre-rich Weet-bix, oats, coconut and wholemeal flour with brown sugar, butter and milk – making it a wholesome snack and lunchbox treat for the babes, and a not-so-naughty accompaniment to mumma’s desperate afternoon caffeine and sweet fix.

I did put a spin on the original recipe by using a food processor to combine everything – partly for convenience, but mostly to finely crush everything so the kids didn’t suss out the ‘healthiness’. This slice is so easy to make and I can whip it up at a moment’s notice because I always have these ingredients on hand.

Ingredients:

  • 3 Weet-Bix
  • 3/4 cup wholemeal self-raising flour (the usual variety also works fine)
  • 3/4 cup quick cooking oats
  • 1 cup shredded or desiccated coconut
  • 100g butter melted
  • 3/4 cup brown sugar
  • 1/2 cup milk

Icing:

  • 3/4 cup icing sugar
  • 2 tablespoons cocoa powder
  • 50g butter melted
  • 1 tablespoon hot water

Method:

  • Preheat the oven to 180 degrees celcius.
  • In a food processor, blitz together the Weet-Bix , oats and coconut until finely crushed.
  • Add flour, melted butter, sugar and milk and pulse until combined.
  • Press into a greased and lined slice tray and bake for 20 minutes until lightly golden.
  • Leave aside to cool before removing from the pan ready for icing.

  • For the icing, sift together icing sugar and cocoa into a bowl. Add melted butter and combine well with a spatula. Gradually add hot water to create a thick and shiny mix.
  • Pour icing over slice and spread evenly. Refrigerate to set.
  • Cut into snack size pieces and keep in an airtight container in a cool place. They will keep for 4-5 days.

This is a really great and delicious snack – they kinda remind me of a dense, chocolate-covered Anzac Cookie. Yum!

Mrs. Magic Pantry XO

*Link to original recipe source

 

 

 

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