Free Recipe · Thermomix Baking
A chewy, chocolatey, nostalgic slice made with a few more wholesome ingredients, perfect for lunchboxes and freezer stashing.
This old-fashioned treat 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 will 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 Square Cake Tin Liner, 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.
Meet the product
The easiest way to line your slice tin
Reusable Square Cake Tin Liner
Drop it in, bake, wipe clean. No tearing, trimming or wasting baking paper ever again.
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Let's Bake
Weetbix Slice (for Thermomix)
Makes 20 · Thermomix or thermo cooker
Ingredients
Biscuit base
Icing
The Tools
Reusable Square Cake Tin Liner
Drops into your square slice tin. No baking paper to tear, trim or waste.
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Method
Preheat oven to 170C. Line a 20cm square slice pan with a Reusable Square Cake Tin Liner (the easiest and best option!) or baking paper.
Place butter in TC bowl, melt 4 minutes / 60C / speed 2.
Add Weetbix, coconut, cocoa, sugar, flour and baking powder, mix 4 seconds / speed 4. Scrape down sides.
Mix a further 3 seconds / speed 4.
Pour mixture into lined tin and, using the back of a Thermo Spoon Spatula, firmly compress. Bake for 15 minutes.
Once cooked, allow to cool completely at room temperature.
Once cooled, make the icing. Place rice malt syrup, butter and cocoa in TC bowl, heat 6 minutes / 90C / speed 2. Immediately pour over the 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.
To finish
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.
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Make baking the easy part
If this slice is heading into the freezer rotation, do future-you a favour and line the tin with our Reusable Square Cake Tin Liner. Drop it in, bake, wipe clean, and never wrestle with baking paper again.
