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Choc-coconut weet-bix slice. (PHOTO: Magazine Features)
Prep Time: 35min
Servings: 24
Cooking Time: 35min
Ingredients
- 4 - Weet-Bix biscuits, crushed
- 1¼c - self-raising flour, sifted
- ½c - firmly packed brown sugar
- ½c - desiccated coconut
- 2Tbs - extra desiccated coconut
- ¼c - cocoa powder
- 185g - butter, melted
- - ICING
- 1c - icing sugar
- 2Tbs - cocoa powder
- 20g - softened butter
- 2Tbs - boiling water
Method
Preheat the oven to 180°C. Grease a 20x30cm slice pan. Line with baking paper, extending the paper 2cm above the sides.
1 Combine the Weet-Bix, flour, sugar, coconut, cocoa and butter in a large bowl.
2 Press the Weet-Bix mixture into the prepared pan. Bake for 25 minutes or until firm to the touch. Set aside to cool in the pan.
3 Icing Sift the icing sugar and cocoa into a small bowl. Add the butter and water. Mix until smooth.
4 Spread the icing over the cooled slice. Sprinkle the extra coconut over. Refrigerate for 30 minutes or until the icing sets. 5 Transfer the slice to a chopping board. Cut into 24 squares.
