Chocolate Weet Bix Slice
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 160g/5.6ozs browned butter (use 200g/8ozs of butter)
- 150g/5ozs plain all purpose flour
- 110g/3.9ozs brown sugar
- 1cup/85g/3ozs desiccated coconut
- 3 whole/50g/1.7ozs Weet bix, crumbled finely
- 2 tablespoons cocoa powder, sifted
- Pinch salt
- 1 teaspoon vanilla
For Chocolate Topping
- 100g/3.5ozs dark chocolate
- 100g/3.5ozs milk chocolate
- 1 tablespoon coconut oil
- 2 tablespoons desiccated coconut
Step 1 - Preheat oven to 170C/340F fan forced. Grease and line a square tin measuring 20x20cm or 8x8inches. Make sure that the parchment has a bit of overhang to help you lift up the slice.
Step 2 - Make the browned butter by placing it in a saucepan on medium to high heat. Let it melt completely and then start to bubble. When you get a little patch of brown in the foam and it smells fragrant and nutty, remove it from heat. You should have 150g or 5ozs of browned butter from the original weight.
Step 3 - In a bowl whisk the flour, brown sugar, coconut, Weet bix, cocoa powder and salt until well distributed. Then add the vanilla and browned butter and stir together and mix to form a damp mixture. Spread out in the tin and smooth over the top. Bake for 15 minutes. Take out of the oven and cool in the tin.
Step 4 - Melt the two chocolates together in a microwave or double boiler. Add the coconut oil and stir well so that there are no streaks. Pour over the slice and then allow to set. Don't add the coconut straight away or it will all sink into the chocolate. Wait about 15 minutes before adding it. Cut into slices and serve.
Notes: This slice will keep in an airtight container for up to 1 week at room temperature (or fridge if you prefer). This slice is also suitable to freeze for up to 3 months.