Ahh the classic afternoon tea treat of West Aussie kids.
Any time we were called in from playing backyard cricket in the cul-de-sac, and served up a square of chocolatey goodness was a happy day – especially if we were allowed red cordial with it, am I right?
I’ve tweaked it over the years, reducing the sugar, adding extra coconut, and discovering a whole packet of chocolate melts create a thick, crisp icing.
Our eldest daughter makes it often in our house, she doesn’t have to twist dad’s arm for a trip to IGA for chocolate melts, he knows exactly what they’re for and he’s got the car keys in his hand before she can finish the sentence.
I hope you read all of this in the most ocker accent, straight from the 1990’s because that’s certainly how it was written.
“Kids, come inside! Ya mum’s made afternoon tea!”
Classic Weet-Bix Slice
- 125g butter
- 6 crushed weet-bix (60g)
- 1 cup self raising flour (120g)
- 1/2 cup desiccated coconut (30g)
- 1/4 cup cocoa (15g)
- 2/3 cup caster sugar (we do around 90g)
- Icing sugar and cocoa for the top, plus additional castor sugar OR use chocolate melts with olive oil for a chocolatey top (definitely our go-to!)
- Pre-heat the oven to 180 (Celcius)
- Melt the butter
- Add the dry ingredients and stir through until combined
- Press into baking tin, and bake for about 15 minutes (it hardens a little on cooling so don’t overcook it or it’ll get too crispy!)
- Wait till it cools (the hardest part!) and spread liberally with a mix of icing sugar, cocoa and a bit of milk to make a chocolatey icing, or melted baking chocolate with a tbsp of oil.
- Make yourself a cuppa and dig in!