Peanut Choc Weet-Bix Slice
Prep
20 min
Serves
Serves 16
Skill
Prep
20 min
Serves
Serves 16
Skill
Ingredients
Base
- 4 Weet-Bix, crushed
- 1 cup oats
- ½ cup peanut butter
- 8 Medjool dates, pitted
- 2–3 tbsp So Good™ Almond Milk Unsweetened (or milk of choice)
- Pinch of salt
Caramel Layer
- 1 cup Medjool dates, pitted
- 2 tbsp peanut butter
- 2 tbsp So Good™ Almond Milk Unsweetened (or milk of choice)
- Pinch of salt
Top Layer
- 100g dark chocolate
- 1 tbsp peanut butter
- Optional: crushed peanuts for topping
Optional Protein Boost
- Add 1 scoop vanilla protein powder to the base
- Use high-protein milk (e.g., So Good High Protein Almond)
Method
Line a loaf tin or small slice tray with baking paper.
Blend the base ingredients until sticky and combined. Press firmly into the tray.
Blend the caramel ingredients until smooth. Spread over the base.
Melt the dark chocolate with peanut butter and pour over the caramel layer.
Top with crushed peanuts if desired.
Refrigerate for 2–3 hours or until firm, then slice.
Base
- 4 Weet-Bix, crushed
- 1 cup oats
- ½ cup peanut butter
- 8 Medjool dates, pitted
- 2–3 tbsp So Good™ Almond Milk Unsweetened (or milk of choice)
- Pinch of salt
Caramel Layer
- 1 cup Medjool dates, pitted
- 2 tbsp peanut butter
- 2 tbsp So Good™ Almond Milk Unsweetened (or milk of choice)
- Pinch of salt
Top Layer
- 100g dark chocolate
- 1 tbsp peanut butter
- Optional: crushed peanuts for topping
Optional Protein Boost
- Add 1 scoop vanilla protein powder to the base
- Use high-protein milk (e.g., So Good High Protein Almond)
Line a loaf tin or small slice tray with baking paper.
Blend the base ingredients until sticky and combined. Press firmly into the tray.
Blend the caramel ingredients until smooth. Spread over the base.
Melt the dark chocolate with peanut butter and pour over the caramel layer.
Top with crushed peanuts if desired.
Refrigerate for 2–3 hours or until firm, then slice.