No-Bake Weet-Bix and Chocolate Slice with Toasted Coconut
A nostalgic Australian snack combining crushed Weet-Bix biscuits, rich chocolate, and toasted coconut in an easy no-bake slice perfect for afternoon tea. This australian-inspired desserts ready in about 15 minutes layers (40 g) unsweetened shredded coconut, (150 g) sweetened condensed milk, unsalted butter 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 180 calories and feeds 16, 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 120 g) Weet-Bix biscuits, crushed
- 1/2 cup (40 g) unsweetened shredded coconut
- 1/2 cup (150 g) sweetened condensed milk
- 100 g unsalted butter
- 150 g dark chocolate, chopped
- 2 tbsp golden syrup
Instructions
- Step 1: Preheat a dry skillet over medium heat. Add 1/2 cup (40 g) shredded coconut and toast, stirring frequently, for 4-5 minutes until golden and fragrant. Remove and set aside.
- Step 2: In a medium saucepan over low heat, melt 100 g unsalted butter, 150 g chopped dark chocolate, and 2 tbsp golden syrup, stirring gently until smooth.
- Step 3: Remove from heat and stir in 1/2 cup (150 g) sweetened condensed milk until fully combined.
- Step 4: In a large bowl, combine 4 crushed Weet-Bix biscuits (about 120 g) and the toasted coconut.
- Step 5: Pour the chocolate mixture over the biscuit and coconut mix, folding gently to coat all pieces evenly.
- Step 6: Line a 20x20 cm square baking pan with baking paper and press the mixture firmly into the pan, smoothing the top with the back of a spoon.
- Step 7: Refrigerate for at least 3 hours or until set before cutting into 16 squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Weet-Bix and Chocolate Slice with Toasted Coconut take to make?
Total time is about 15 minutes (15 min prep + 0 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 No-Bake Weet-Bix and Chocolate Slice with Toasted 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 No-Bake Weet-Bix and Chocolate Slice with Toasted 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 No-Bake Weet-Bix and Chocolate Slice with Toasted Coconut for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 No-Bake Weet-Bix and Chocolate Slice with Toasted 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.
