Step 1
Preheat oven to 180°C. Line base and sides of a 20cm x 30cm slice tin with baking paper.Step 2
In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.Step 3
Combine melted margarine and sugar in a pan or heat-proof jug. Add wet ingredients to dry and mix well.Step 4
Immediately spread mixture into the prepared tin, scatter over remaining raspberries and gently press berries into the surface of the slice.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.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.
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