Rich, chocolatey and wonderfully nostalgic, Chocolate Weet-Bix Slice has earned its place in Australian kitchens for generations. Lard Ass Salted Butter brings the dry ingredients together while adding a rich buttery flavour that makes this classic slice even more irresistible. Finished with a silky chocolate icing, toasted coconut flakes and a tiny pinch of flaky sea salt, it's a simple bake that's equally at home beside an afternoon coffee or packed into tomorrow's lunchbox.
INGREDIENTS
3 Weet-Bix biscuits
1 cup (85g) desiccated coconut
½ cup (110g) caster sugar
1 cup (150g) self-raising flour
2 tbsp cocoa powder
150g Lard Ass Salted Butter, melted
1 tsp vanilla extract
CHOCOLATE ICING
1½ cups icing sugar mixture
1 tbsp cocoa powder
25g Lard Ass Salted Butter, melted
2-3 tbsp hot water
TO FINISH
2 tbsp lightly toasted coconut flakes
A tiny pinch of flaky sea salt
METHOD
Preheat the oven to 180°C conventional (160°C fan-forced). Lightly grease and line a 16 × 26cm slice tin with baking paper.
Crush the Weet-Bix into fine crumbs, then combine with the desiccated coconut, caster sugar, self-raising flour and cocoa powder.
Pour over the melted Lard Ass Salted Butter and vanilla extract, stirring until evenly combined. The mixture should hold together when squeezed. If it feels a little dry, add 1-2 teaspoons of hot water until it just comes together.
Press the mixture firmly into the prepared tin using the back of a spoon or the base of a glass.
Bake for 15 minutes, or until just firm to the touch.
Meanwhile, whisk together the icing sugar, cocoa powder, melted Lard Ass Salted Butter and enough hot water to create a smooth, spreadable icing.
Spread the icing over the warm slice, then scatter with lightly toasted coconut flakes and finish with a tiny pinch of flaky sea salt. Allow to cool completely before cutting into 16 squares.
TIP
For perfectly clean slices, chill the slice for 20-30 minutes before cutting, then wipe your knife with a warm, damp cloth between each cut.
