Lea recipes

Easy Recipes . Amazing Flavors . Simple Ingredients

Introduction

This Homemade Chocolate Weetabix Slice is a nostalgic, chocolatey treat that’s soft, chewy, and topped with a rich chocolate icing. Made with crushed Weetabix, cocoa, coconut, and butter, it’s an easy-to-make snack that’s perfect for lunchboxes, afternoon tea, or sharing with family and friends. With simple pantry ingredients and just 30 minutes from start to finish, this classic slice is always a crowd-pleaser. 

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Servings: 16 squares

Ingredients

For the Slice

  • 4 Weetabix biscuits, crushed
  • 1 cup self-rising flour
  • ¾ cup brown sugar
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons unsweetened cocoa powder
  • 125 g (½ cup) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Pinch of salt

Chocolate Icing

  • 1½ cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons unsalted butter, melted
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Chocolate sprinkles (optional)

Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (180°C).

Grease and line an 8-inch (20 cm) square baking pan with parchment paper.

Step 2: Mix the Batter

In a large bowl, combine:

  • Crushed Weetabix
  • Flour
  • Brown sugar
  • Coconut
  • Cocoa powder
  • Salt

In another bowl, whisk together:

  • Melted butter
  • Vanilla
  • Egg

Pour the wet ingredients into the dry ingredients and stir until a thick, evenly combined mixture forms.

Step 3: Bake

Transfer the mixture to the prepared pan.

Press it down firmly into an even layer using the back of a spoon or an offset spatula.

Bake for 18–22 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean. 

Allow the slice to cool completely in the pan.

Step 4: Make the Chocolate Icing

Whisk together:

  • Powdered sugar
  • Cocoa powder
  • Melted butter
  • Vanilla
  • Milk

Mix until smooth and spreadable.

Spread evenly over the cooled slice.

Top with chocolate sprinkles if desired.

Allow the icing to set before slicing into squares.

Tips

  • Crush the Weetabix finely for a more even texture.
  • Don’t overbake—the slice should remain slightly soft and chewy.
  • Toast the coconut beforehand for a deeper flavor.
  • Chill the slice for 20 minutes before cutting to get clean, neat squares.

Variations

  • Add ½ cup chocolate chips to the batter.
  • Stir in chopped walnuts or pecans for extra crunch.
  • Replace vanilla with a little peppermint extract for a mint chocolate version.
  • Drizzle melted dark or white chocolate over the icing for a bakery-style finish.

Storage

  • Store in an airtight container at room temperature for 4 days.
  • Refrigerate for up to 1 week.
  • Freeze individual slices for up to 3 months and thaw at room temperature before serving.

Frequently Asked Questions

Can I use regular Weetabix or Weet-Bix?

Yes. Either brand works perfectly in this recipe.

Can I make it ahead of time?

Absolutely! The flavor and texture are even better the next day.

Can I use plain flour instead of self-rising flour?

Yes. Replace the self-rising flour with 1 cup all-purpose flour plus 1½ teaspoons baking powder.

Conclusion

This Homemade Chocolate Weetabix Slice is an easy, budget-friendly bake that’s rich, chewy, and packed with chocolate flavor. Whether you’re making it for lunchboxes, a bake sale, or simply to satisfy a sweet craving, this classic slice is sure to become a family favorite. With its soft texture, crunchy coconut, and silky chocolate icing, every bite is absolutely irresistible.

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