Chocolate raspberry Weet-Bix™ slice
Prep
10 min
Cook
20 min
Serves
18
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
18
Skill
Weet BixSo Good Frozen DessertHealth SnacksLunchboxPicnics and SnacksLow in FatLow in SugarLow in Sodium
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
Nutrition per serving
692 kJ
energy kj
2 g
protein
2 g
saturated fat
1.8 g
dietary fibre
23 g
carbohydrate
13 g
sugars
157 mg
sodium
Method
- Preheat oven to 180°C. Line base and sides of a 20cm x 30cm slice tin with baking paper.
- In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.
- Combine melted margarine and sugar in a pan or heat-proof jug. Add wet ingredients to dry and mix well.
- Immediately spread mixture into the prepared tin, scatter over remaining raspberries and gently press berries into the surface of the slice.
- 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.
- 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.
- 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
Nutrition per serving
692 kJ
energy kj
2 g
protein
2 g
saturated fat
1.8 g
dietary fibre
23 g
carbohydrate
13 g
sugars
157 mg
sodium
- Preheat oven to 180°C. Line base and sides of a 20cm x 30cm slice tin with baking paper.
- In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.
- Combine melted margarine and sugar in a pan or heat-proof jug. Add wet ingredients to dry and mix well.
- Immediately spread mixture into the prepared tin, scatter over remaining raspberries and gently press berries into the surface of the slice.
- 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.
- 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.