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Weet-Bix Bar

A nostalgic and comforting slice made with Weet-Bix, perfect for afternoon tea or a family gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: Australian
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 5 pieces Weet-Bix, crushed Finely crush for a smoother texture.
  • 1.5 cups plain flour Can use gluten-free flour for a gluten-free option.
  • 2 tsp baking powder
  • 2 tbsp cocoa
  • 3/4 cup desiccated coconut
  • 1 cup sugar
  • 2 tbsp golden syrup Can substitute with honey.
  • 200 g margarine Can substitute with butter.
  • 1 tsp vanilla essence
Icing Ingredients
  • 2 cups icing sugar, sifted Sifting helps avoid lumps.
  • 2 tbsp cocoa (for icing)
  • 1 tbsp margarine (for icing)
  • to taste boiling water (for icing) Add gradually until desired thickness.

Method
 

Preparation
  1. Combine Weet-Bix, plain flour, baking powder, cocoa, and desiccated coconut in a mixing bowl.
  2. In a saucepan, place sugar, golden syrup, and margarine; simmer until sugar is dissolved.
  3. Add vanilla essence to the saucepan and blend together.
  4. Pour the liquid blend over the dry ingredients and mix well.
  5. Press the mixture into a lined 20cm x 30cm baking dish.
Baking
  1. Bake in a moderate oven at 180°C for 15 minutes or until firm.
  2. Remove from the oven and allow to cool.
Icing
  1. Combine icing sugar, cocoa, and margarine in a bowl.
  2. Gradually add boiling water, mixing until the desired thickness is reached.
  3. Spread icing over the cooled slice.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for firmer icing. Can freeze for up to a month.