Chocolate and Coconut Weetabix Slice

Made with Weetabix


  • 5.5oz self-raising flour
  • 3oz dessicated coconut
  • 5oz soft brown sugar
  • 3 Weetabix, crushed
  • 10 tablespoons butter or spread, melted

For the icing

  • 7oz dark chocolate
  • 1oz butter or spread
  • Desiccated coconut


  1. Preheat oven to 350 degrees F. Line a shallow 11×7 inch cake tin with non-stick baking paper.
  2. In a large bowl, combine flour, coconut, sugar and Weetabix.
  3. Make a well in the center and add melted butter or spread. Stir with a wooden spoon. Press mixture firmly into the prepared tin. Bake 20 minutes. Remove from oven and stand to cool for 10 minutes before icing.
  4. Make icing: Stir chocolate and butter or spread in a small saucepan over low heat until melted.
  5. Spread over the warm slice, smoothing with a spatula. Sprinkle with extra coconut or coloured sprinkles.
  6. Allow icing to set and cool down before cutting into squares.

Other ideas:┬áIf you cool this traybake in the fridge, allow it to come back to room temperature before cutting into squares so it won’t be so brittle.

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