No-Bake Weet-Bix Slice with Chocolate and Coconut
A beloved Australian no-bake slice combining crunchy Weet-Bix, rich chocolate, and shredded coconut for a sweet snack or dessert. This australian-inspired desserts ready in about 15 minutes layers crushed Weet-Bix biscuits, sweetened condensed milk, unsweetened cocoa powder 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 220 calories and feeds 12, 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 cups, crushed Weet-Bix biscuits
- 1 cup sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 1 cup shredded coconut
- 1/2 cup (115g), melted unsalted butter
Instructions
- Step 1: Line a 9x9 inch (23x23 cm) baking pan with baking paper.
- Step 2: In a large mixing bowl, combine 4 cups crushed Weet-Bix biscuits, 1 cup shredded coconut, and 1/4 cup unsweetened cocoa powder.
- Step 3: In a separate bowl, whisk together 1 cup sweetened condensed milk and 1/2 cup melted unsalted butter until smooth.
- Step 4: Pour the wet mixture into the dry ingredients and stir thoroughly until fully combined and sticky.
- Step 5: Transfer the mixture to the prepared pan and press firmly and evenly into the base using the back of a spoon.
- Step 6: Refrigerate for at least 2 hours until set, then cut into squares and serve chilled.
Frequently asked questions
How long does No-Bake Weet-Bix Slice with Chocolate and 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 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 No-Bake 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 No-Bake Weet-Bix Slice with Chocolate and Coconut for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 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.
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