Hokey Pokey Weet-Bix Slice
Hokey Pokey Weet-Bix Slice
Ingredients
For the Slice Base
- 5 weet-bix, finely crushed
- 1 cup plain flour, sifted
- 3/4 cup desiccated coconut
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon baking powder, sifted
- 1 egg, size 7
- 185 g salted butter, melted and cooled slightly
For the Topping
- 250 g hokey pokey chocolate
- as needed sprinkles, to finish
Instructions
- 1
Preheat your oven to 180°C on a regular bake setting.
⏱️ 10 min•🌡️ 180
- 2
Line a baking tin, approximately 20x20cm, with baking paper, ensuring it covers the bottom and extends up the sides to facilitate easy removal of the slice.
⏱️ 2 min
- 3
Place the 5 weet-bix biscuits into a large mixing bowl. Finely crush them by hand or using a rolling pin until they form fine crumbs.
⏱️ 3 min
- 4
To the crushed weet-bix, add the 1 cup of sifted plain flour, 3/4 cup of desiccated coconut, 1/2 cup of brown sugar, 1/4 cup of caster sugar, 3 tablespoons of sifted cocoa powder, and 1 teaspoon of sifted baking powder.
⏱️ 3 min
- 5
Stir all the dry ingredients together thoroughly with a whisk or spoon until they are well combined and uniformly distributed.
⏱️ 2 min
- 6
Crack the 1 size 7 egg into the dry mixture. Pour in the 185g of salted butter that has been melted and allowed to cool slightly.
⏱️ 1 min
- 7
Mix all the ingredients together thoroughly until the mixture is moist and cohesive, with no dry spots remaining. The mixture should resemble a crumbly dough.
⏱️ 4 min
- 8
Transfer the entire mixture into the prepared lined baking tin. Firmly and evenly press the mixture into the base of the tin to create a compact layer.
⏱️ 3 min
- 9
Bake the base in the preheated oven for 20 minutes, or until the top is dry to the touch.
⏱️ 20 min•🌡️ 180
- 10
While the base is baking or immediately after removing it from the oven, break the 250g of hokey pokey chocolate into smaller, manageable pieces.
⏱️ 2 min
- 11
Remove the baked base from the oven. Evenly scatter the broken hokey pokey chocolate pieces over the warm surface of the base. Return the tin to the oven for just a few minutes, only long enough for the chocolate to melt and become soft.
⏱️ 5 min•🌡️ 180
- 12
Remove the tin from the oven. Use the back of a spoon to gently smear the melted chocolate evenly across the entire surface of the slice. Immediately sprinkle generously with desired sprinkles while the chocolate is still wet.
⏱️ 2 min
- 13
Allow the slice to cool on the bench for 30 minutes. After this initial cooling, transfer the tin to the refrigerator and chill for a minimum of 4 hours, or ideally overnight. This chilling period is essential for the slice to firm up and set properly; cutting it too early may cause it to crumble.
⏱️ 270 min
- 14
Once the slice is firm, remove it from the fridge and let it sit on the bench for 20 minutes to allow it to soften slightly, making it easier to cut. Then, cut the slice into small squares.
⏱️ 25 min
- 15
Store the finished Hokey Pokey Weet-Bix Slice in an airtight container in either the fridge or the pantry.
Kitchen Tools
Nutrition Facts (per serving)
Hokey Pokey Weet-Bix Slice
For the Slice Base
- 5 weet-bix, finely crushed
- 1 cup plain flour, sifted
- 3/4 cup desiccated coconut
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon baking powder, sifted
- 1 egg, size 7
- 185 g salted butter, melted and cooled slightly
For the Topping
- 250 g hokey pokey chocolate
- as needed sprinkles, to finish
Instructions
- 1
Preheat your oven to 180°C on a regular bake setting.
⏱️ 10 min•🌡️ 180 - 2
Line a baking tin, approximately 20x20cm, with baking paper, ensuring it covers the bottom and extends up the sides to facilitate easy removal of the slice.
⏱️ 2 min - 3
Place the 5 weet-bix biscuits into a large mixing bowl. Finely crush them by hand or using a rolling pin until they form fine crumbs.
⏱️ 3 min - 4
To the crushed weet-bix, add the 1 cup of sifted plain flour, 3/4 cup of desiccated coconut, 1/2 cup of brown sugar, 1/4 cup of caster sugar, 3 tablespoons of sifted cocoa powder, and 1 teaspoon of sifted baking powder.
⏱️ 3 min - 5
Stir all the dry ingredients together thoroughly with a whisk or spoon until they are well combined and uniformly distributed.
⏱️ 2 min - 6
Crack the 1 size 7 egg into the dry mixture. Pour in the 185g of salted butter that has been melted and allowed to cool slightly.
⏱️ 1 min - 7
Mix all the ingredients together thoroughly until the mixture is moist and cohesive, with no dry spots remaining. The mixture should resemble a crumbly dough.
⏱️ 4 min - 8
Transfer the entire mixture into the prepared lined baking tin. Firmly and evenly press the mixture into the base of the tin to create a compact layer.
⏱️ 3 min - 9
Bake the base in the preheated oven for 20 minutes, or until the top is dry to the touch.
⏱️ 20 min•🌡️ 180 - 10
While the base is baking or immediately after removing it from the oven, break the 250g of hokey pokey chocolate into smaller, manageable pieces.
⏱️ 2 min - 11
Remove the baked base from the oven. Evenly scatter the broken hokey pokey chocolate pieces over the warm surface of the base. Return the tin to the oven for just a few minutes, only long enough for the chocolate to melt and become soft.
⏱️ 5 min•🌡️ 180 - 12
Remove the tin from the oven. Use the back of a spoon to gently smear the melted chocolate evenly across the entire surface of the slice. Immediately sprinkle generously with desired sprinkles while the chocolate is still wet.
⏱️ 2 min - 13
Allow the slice to cool on the bench for 30 minutes. After this initial cooling, transfer the tin to the refrigerator and chill for a minimum of 4 hours, or ideally overnight. This chilling period is essential for the slice to firm up and set properly; cutting it too early may cause it to crumble.
⏱️ 270 min - 14
Once the slice is firm, remove it from the fridge and let it sit on the bench for 20 minutes to allow it to soften slightly, making it easier to cut. Then, cut the slice into small squares.
⏱️ 25 min - 15
Store the finished Hokey Pokey Weet-Bix Slice in an airtight container in either the fridge or the pantry.