No-Bake Weet-Bix Slice with Golden Syrup and Chocolate Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An iconic Australian no-bake treat combining crushed Weet-Bix biscuits, golden syrup, and a rich chocolate topping for an easy snack or dessert. This Australian-inspired recipe, ready in about 15 minutes, layers Weet-Bix biscuits, rolled oats, desiccated coconut 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 215 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.

Prep: 15 min Serves 12 Australian cuisine 215 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line a 20 cm (8 inch) square baking pan with baking paper.
  2. Step 2: In a large bowl, combine 1 1/2 cups crushed Weet-Bix biscuits, 1 cup rolled oats, 1/2 cup desiccated coconut, and 1/2 cup packed brown sugar.
  3. Step 3: In a small saucepan over low heat, melt 125 g unsalted butter and 1/3 cup golden syrup together, stirring until smooth and combined.
  4. Step 4: Pour the warm butter and syrup mixture over the dry ingredients and stir well to combine thoroughly.
  5. Step 5: Press the mixture firmly and evenly into the prepared pan using the back of a spoon or your hands. Refrigerate for 1 hour until set.
  6. Step 6: Meanwhile, melt 100 g chopped dark chocolate with 1 tsp vegetable oil in a heatproof bowl over simmering water until smooth.
  7. Step 7: Drizzle the melted chocolate over the chilled slice, spreading it evenly with a spatula. Refrigerate for another 30 minutes until the chocolate is firm.
  8. Step 8: Cut into squares and serve chilled or at room temperature.

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