Chocolate weetabix slice
No waste. But, when you spend time – plus a lot of extra ingredients – making a slab of this chocolate weetabix slice instead of ditching a long-opened sleeve of wheat biscuits that fell down the back of the cupboard, you have to wonder about your priorities.
That said, the end result is totally worth it.
This slice is a variation of one that I came across in New Zealand years ago. They don’t eat weetabix over there, but weetbix. That said, the girls rarely eat a branded version, instead sticking to whatever bixies, wheat biscuits or wheat bisks that come their way. After 10 years of porridge for breakfast every morning, they’re now team anything-but-oats. I’ll stick to my porridge (Ballymore Organics oats FTW!) and, in the meantime, use up some of their breakfast to make this slice.
Chocolate weetabix slice
If your wheat biscuits are slightly stale, refresh them in the oven as it preheats – but do set the timer. They burn very quickly. Make sure that they are thoroughly crushed before mixing them with all the rest of the ingredients or otherwise it makes for a very crumbly mixture. Makes 35 small squares.
Base
4 weetabix, crushed (80g)
100g dark brown sugar
125g flour
30g cocoa
1 teaspoon baking powder
175g butter, melted
Icing
80g dark chocolate
175g butter
125g icing sugar
25g cocoa
1 teaspoon vanilla
Pinch salt
Preheat oven to 180C. Line a rectangular 25 x 30cm tin with greaseproof paper.
Put the weetabix, sugar, flour, cocoa and baking powder into a medium bowl and stir together. Pour over the butter and mix thoroughly. Tip into the lined tin and, using a spoon, spread the mixture out, pressing it down well.
Bake for 18 to 20 minutes. Cool on a wire tray.
While it’s cooling, make the icing. In a bowl over a saucepan of simmering water (or the microwave) melt the chocolate and butter together. Sift the icing sugar and cocoa together and beat them into the melted ingredients, together with the vanilla and salt. When the base has cooled, spread thickly across the top.
Allow to set before cutting into approximately 35 small squares. Store in an airtight tin. It won’t last long.
