Layered Weet-Bix Slice with Chocolate and Coconut
A no-bake Australian treat featuring crunchy Weet-Bix cereal layered with smooth chocolate, nuts, and shredded coconut. This australian-inspired desserts ready in about 20 minutes layers unsalted butter, brown sugar, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 biscuits (about 100g), crushed Weet-Bix cereal
- 100g unsalted butter
- 1/2 cup brown sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup cocoa powder
- 1/3 cup chopped macadamia nuts
- 1/3 cup desiccated coconut
Instructions
- Step 1: Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt 100g unsalted butter over low heat.
- Step 2: Stir in 1/2 cup brown sugar and 1/2 cup sweetened condensed milk, whisking until smooth and combined. Remove from heat.
- Step 3: Add 1/4 cup cocoa powder to the butter mixture and whisk until fully incorporated and smooth.
- Step 4: Stir in 4 crushed Weet-Bix biscuits (about 100g), 1/3 cup chopped macadamia nuts, and 1/3 cup desiccated coconut until evenly combined.
- Step 5: Pour the mixture into the prepared pan and press down firmly with the back of a spoon to create an even layer.
- Step 6: Refrigerate the slice for at least 3 hours or until set. Cut into squares and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Layered Weet-Bix Slice with Chocolate and Coconut take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Layered Weet-Bix Slice with Chocolate and Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Layered Weet-Bix Slice with Chocolate and Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Weet-Bix Slice with Chocolate and Coconut for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Weet-Bix Slice with Chocolate and Coconut?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
