Weet-Bix for breakfast? Classic! Weet-Bix has been the local go-to breakfast since 1930, which means this year it’s turning 90. Time for a little update – what if you make your fav breakfast a little more fun and a lot more delicious next time? Try this delicious Weet-Bix chocolate slice.
INGREDIENTS
Base:
- 5 Weet-Bix crushed
- 1½ cups plain flour
- 2 tsp baking powder
- 2 tbsp cocoa
- ¾ cup dessiccated coconut
- 1 cup sugar
- 1 tbsp golden syrup
- 200g margarine
- 1 tsp vanilla essence
Icing:
- 2 cups icing sugar, sifted
- 2 tbsp cocoa
- 1 tbsp margarine
- boiling water
METHOD
- Combine Weet-Bix, flour, baking powder, cocoa and coconut in a mixing bowl.
- Place sugar, golden syrup and margarine into a saucepan and simmer until sugar is dissolved.
- Add vanilla essence and blend together.
- Pour the liquid blend over dry ingredients and mix together.
- Press into a 20cm x 30cm lined baking dish.
- Bake in a moderate oven, 180°C, for 15 minutes or until firm. Remove from oven and cool.
- To make icing combine icing sugar, cocoa and margarine in a bowl. Gradually add boiling water mixing until desired thickness is reached.
- Spread icing over slice.
FUN FACTS ABOUT WEET-BIX
- New Zealanders eat 351,473,280 million Weet-Bix biscuits a year.
- On any given day, almost 1 in 2 New Zealand households have a box of Weet-Bix in the cupboard.
- Sir Edmund Hillary loved his Weet-Bix with a generous serve of canned peaches over the top.
- Created in 1986, ‘Kiwi kids are Weet-Bix kids’ anthem is still one of New Zealand’s most recognised jingles.
- Weet-Bix wheat biscuits are sold in more than 22 countries around the world.