Chocolate Weet-Bix Lunchbox Slice

15 mins
Serves 1
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Directions

  1. 1Start with 100 grams of butter.
  2. 2Start with 100 grams of butter.
  3. 3Start with 100 grams of butter.
  4. 4Add about a third of a cup of honey.
  5. 5Add about a third of a cup of honey.
  6. 6Add about a third of a cup of honey.
  7. 7Melt the butter and honey in a microwave-safe jug, using a wet paper towel on top to prevent splattering.
  8. 8Melt the butter and honey in a microwave-safe jug, using a wet paper towel on top to prevent splattering.
  9. 9Melt the butter and honey in a microwave-safe jug, using a wet paper towel on top to prevent splattering.
  10. 10Crush 5 Weet-Bix.
  11. 11Crush 5 Weet-Bix.
  12. 12Crush 5 Weet-Bix.
  13. 13Add 1 cup of oats.
  14. 14Add 1 cup of oats.
  15. 15Add 1 cup of oats.
  16. 16Add half a cup of coconut.
  17. 17Add half a cup of coconut.
  18. 18Add half a cup of coconut.
  19. 19Add a quarter of a cup of cocoa.
  20. 20Add a quarter of a cup of cocoa.
  21. 21Add a quarter of a cup of cocoa.
  22. 22Add a teaspoon of baking powder.
  23. 23Add a teaspoon of baking powder.
  24. 24Add a teaspoon of baking powder.
  25. 25Add a pinch of salt.
  26. 26Add a pinch of salt.
  27. 27Add a pinch of salt.
  28. 28Add a little splash of vanilla to the melted honey butter mixture.
  29. 29Add a little splash of vanilla to the melted honey butter mixture.
  30. 30Add a little splash of vanilla to the melted honey butter mixture.
  31. 31Pour the honey butter mixture into the dry ingredients and mix well.
  32. 32Pour the honey butter mixture into the dry ingredients and mix well.
  33. 33Pour the honey butter mixture into the dry ingredients and mix well.
  34. 34Transfer the mixture to a prepared baking tin lined with baking paper.
  35. 35Transfer the mixture to a prepared baking tin lined with baking paper.
  36. 36Transfer the mixture to a prepared baking tin lined with baking paper.
  37. 37Place another piece of baking paper over the mixture and use a glass or something with substance to firmly pack it in.
  38. 38Place another piece of baking paper over the mixture and use a glass or something with substance to firmly pack it in.
  39. 39Place another piece of baking paper over the mixture and use a glass or something with substance to firmly pack it in.
  40. 40Preheat the oven to 170°C.
  41. 41Preheat the oven to 170°C.
  42. 42Preheat the oven to 170°C.
  43. 43Bake for 15 minutes.
  44. 44Bake for 15 minutes.
  45. 45Bake for 15 minutes.
  46. 46Break up about 100 grams of milk chocolate.
  47. 47Break up about 100 grams of milk chocolate.
  48. 48Break up about 100 grams of milk chocolate.
  49. 49Whack the chocolate in with about a tablespoon of coconut oil to help it melt.
  50. 50Whack the chocolate in with about a tablespoon of coconut oil to help it melt.
  51. 51Whack the chocolate in with about a tablespoon of coconut oil to help it melt.
  52. 52Melt the chocolate and coconut oil together.
  53. 53Melt the chocolate and coconut oil together.
  54. 54Melt the chocolate and coconut oil together.
  55. 55Pour the melted chocolate over the top of the baked slice and spread it out to the sides.
  56. 56Pour the melted chocolate over the top of the baked slice and spread it out to the sides.
  57. 57Pour the melted chocolate over the top of the baked slice and spread it out to the sides.
  58. 58Top with hundreds and thousands.
  59. 59Top with hundreds and thousands.
  60. 60Top with hundreds and thousands.
  61. 61Let it sit in the fridge until set before slicing into squares.
  62. 62Let it sit in the fridge until set before slicing into squares.
  63. 63Let it sit in the fridge until set before slicing into squares.

Ingredients

  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 0.33 cup honey
  • 0.33 cup honey
  • 0.33 cup honey
  • 5 Weet-Bix, crushed
  • 5 Weet-Bix, crushed
  • 5 Weet-Bix, crushed
  • 1 cup rolled oats
  • 1 cup rolled oats
  • 1 cup rolled oats
  • 0.5 cup desiccated coconut
  • 0.5 cup desiccated coconut
  • 0.5 cup desiccated coconut
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 100 g milk chocolate
  • 100 g milk chocolate
  • 100 g milk chocolate
  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • hundreds and thousands, to decorate
  • hundreds and thousands, to decorate
  • hundreds and thousands, to decorate

Equipment

microwave-safe juglarge bowl10”x10” square baking tinbaking paperovenglass or measuring cup

Tips

  • Use a wet paper towel on your jug when melting butter and honey to prevent splattering in the microwave.
  • Firmly pack the mixture into the tin using another sheet of baking paper and a glass/measuring cup.
  • Adding coconut oil to the chocolate helps it melt smoothly.
  • Refrigerate until set to ensure it doesn't crumble.