Chocolate raspberry Weet-Bix™ slice

Serves: 18
Prep: 10
Cook: 20

We’ve bumped this Weet-Bix™ classic up a notch – with a bigger chocolate flavour and a burst of tangy raspberries!

Ingredients

  • 5 Weet-Bix™, crushed (85g)
  • 1 1/4 cups white self-raising flour (175g)
  • 1/4 cup cocoa powder (25g)
  • 1/2 cup desiccated coconut (35g)
  • 1/4 tsp salt
  • 1 cup frozen raspberries (110g), divided
  • 200 g margarine, melted
  • 1 cup caster sugar (200g)
Icing
  • 2 Tbs icing sugar (20g)
  • 1 Tbs cocoa powder (8g)
  • 2 tsp boiling water

Method

  1. Step 1

    Preheat oven to 180°C. Line base and sides of a 20cm x 30cm slice tin with baking paper.

  2. Step 2

    In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.

  3. Step 3

    Combine melted margarine and sugar in a pan or heat-proof jug. Add wet ingredients to dry and mix well.

  4. Step 4

    Immediately spread mixture into the prepared tin, scatter over remaining raspberries and gently press berries into the surface of the slice.

  5. Step 5

    Bake 18 - 20 minutes – slice is soft when hot and will firm up as it cools. Cool in tin 20 mins, then transfer to a rack to cool completely.

  6. Step 6

    To make icing, combine icing sugar, extra cocoa powder and hot water in a small bowl and stir until smooth. Drizzle icing over cooled slice. Cut into 18 pieces.

Tips

  • Icing will set to the touch at room temperature. Store extra slice in a sealed container in the fridge.

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