This old-fashioned treat that instantly brings back memories of childhood, afternoon teas and Nana’s kitchen. This version is my little update on her classic recipe – still chewy, chocolatey and utterly nostalgic, but made with a few less-refined ingredients so it's just that little bit more wholesome. It’s nut free (always handy for school lunchboxes!) and one of those slices that’s perfectly happy stashed in the freezer. Just pop a square into the lunchbox frozen and by the time the bell rings for morning tea or lunch, it’ll be perfectly defrosted and ready to enjoy. Easy, comforting, familiar and practical – everything we love in a slice.
And because we're all about making things as easy as possible in the kitchen, I have to tell you: once you try using our reusable non-stick liners, you’ll never go back to baking paper. No more tearing, trimming, measuring, creasing or wasting – just drop the liner into your tin and bake away. They wipe clean in seconds, and the square size is particularly perfect for slices like this one, as well as caramel slice, brownies, fudge and all those no-bake treats. It’s one of those little swaps that makes baking so much more enjoyable. And the easier and more enjoyable it is, the more often we do it! And that, after all, is the goal.
Makes 20
+vegetarian
+egg free
+soy free
+nut free
+dairy free (option)
+vegan (option)
Ingredients
BISCUIT BASE
225g butter, roughly chopped (use flavour-free coconut oil for a dairy-free and vegan option)
4 Weetbix
100g desiccated coconut
2 tablespoons cocoa powder
120g raw sugar
160g wholemeal plain flour
2 1/2 teaspoons baking powder
ICING
120g rice malt syrup
60g butter or flavour-free coconut oil
35g cocoa powder
Desiccated coconut, for decoration
Method
- Preheat oven to 170C. Line a 20cm square slice pan with a reusable liner (the easiest and best option!) or baking paper.
- Place butter in TC bowl, melt for 4 minutes, 60C, speed 2.
- Add Weetbix, coconut, cocoa, sugar, flour and baking powder, mix for 4 seconds, speed 4. Scrape down sides.
- Mix for a further 3 seconds, speed 4.
- Pour mixture into lined tin and using the back of a silicone spatula firmly compress. Bake for 15 minutes.
- Once cooked, allow to cool completely at room temperature.
- Once cooled, make icing. Place rice malt syrup, butter and cocoa in TC bowl. heat for 6 minutes, 90C, speed 2. Immediately pour over biscuit base and spread out evenly - work quickly as the chocolate layer will instantly begin to set. Sprinkle with coconut. Refrigerate for minimum 1 hour.
Once set, use a sharp knife to cut into bars. Store in the fridge for up to two weeks or in the freezer for up to three months. You can even pop them straight in lunchboxes from the freezer and they'll be nicely defrosted by lunchtime.
