Weet-Bix Slice with Chocolate and Macadamia
A no-bake Aussie classic sweet slice combining crunchy Weet-Bix with chocolate and macadamias for a nostalgic treat. This australian-inspired desserts ready in about 15 minutes layers (300g) sweetened condensed milk, (115g) melted unsalted butter, (170g) dark chocolate chips 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 cups crushed (about 8 biscuits) Weet-Bix biscuits
- 1 cup (300g) sweetened condensed milk
- 1/2 cup (115g) melted unsalted butter
- 1 cup (170g) dark chocolate chips
- 1/2 cup (60g) chopped macadamia nuts
- 1 tsp vanilla extract
Instructions
- Step 1: Line a 9x9-inch square pan with baking paper. In a large bowl, combine 4 cups crushed Weet-Bix biscuits, 1 cup sweetened condensed milk, 1/2 cup (115g) melted unsalted butter, and 1 tsp vanilla extract; mix thoroughly until well combined.
- Step 2: Fold in 1 cup dark chocolate chips and 1/2 cup chopped macadamia nuts evenly throughout the mixture.
- Step 3: Press the mixture firmly into the prepared pan using the back of a spoon or your hands to create an even layer.
- Step 4: Refrigerate the slice for at least 3 hours or until firm and set. Cut into 16 squares and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Weet-Bix Slice with Chocolate and Macadamia 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 Macadamia?
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 Macadamia?
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 Macadamia 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 Weet-Bix Slice with Chocolate and Macadamia?
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.
