Weet-Bix Slice with Chocolate and Coconut
A nostalgic Australian no-bake treat combining crunchy Weet-Bix cereal with a rich chocolate coconut topping for an easy snack or dessert. This australian-inspired desserts ready in about 15 minutes layers (80 g) desiccated coconut, unsweetened cocoa powder, (160 g) 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 180 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 (about 100 g), crushed Weet-Bix biscuits
- 1 cup (80 g) desiccated coconut
- 3 tbsp unsweetened cocoa powder
- 1/2 cup (160 g) sweetened condensed milk
- 3 tbsp, melted unsalted butter
- 1 tsp vanilla extract
Instructions
- Step 1: Line a 8x8-inch (20x20 cm) square baking pan with parchment paper.
- Step 2: In a large bowl, combine 4 crushed Weet-Bix biscuits, 1 cup desiccated coconut, and 3 tbsp unsweetened cocoa powder.
- Step 3: Add 1/2 cup sweetened condensed milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients. Stir thoroughly until the mixture becomes thick and sticky.
- Step 4: Press the mixture firmly and evenly into the prepared pan using the back of a spoon or your hands.
- Step 5: Refrigerate for at least 2 hours 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 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 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 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 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 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.
