A spin on a classic, Jo’s easy-to-make choc mint Weetbix slice is simply delicious with a cup of tea or a glass of milk.
My daughter has really been enjoying cooking independently these holidays. Banana cakes and slices are her specialty. We are loving that she wants to cook too, because it means that there are snacks for the kids (and us) when they are hungry, plus we don’t have to cook either.
She is double excited to cook if we are going to take her cooking somewhere such as church. You can see the pride radiating from her.
A choc mint Weetbix slice spin
One of the recipes she has introduced us to is this amazing choc mint Weetbix slice. I’m not sure where the original recipe comes from, but the humble Weetbix slice has been around forever, hasn’t it?
This particular recipe is on a printed bit of paper stuck into the exercise book where we keep recipes we like. It’s faded and has spots of food all over it – a sure sign of a good recipe! I remember we’d long loved the original version when I first found this choc mint Weetbix slice recipe. I don’t think I’ve made the plain version since!
The other great thing about this recipe is that it is made entirely with pantry ingredients and foods we normally have on hand. At the end of the month, when cream, and other items are getting low, we usually still have the ingredients for this one.
Try this one too: Sophie’s super-easy, super-sensational strawberry jam crumble slice
Choc mint Weetbix slice
- 9 Weetbix (crushed)
- 1½ cups desiccated coconut
- ¼ cup cocoa
- 100g choc chips (optional)
- a few drops peppermint essence
- 1 x 400g tin of condensed milk
- 125g butter
- 100g chocolate (for topping)
Line a 20 x 20 cm baking tin with baking paper.
Place the Weetbix, coconut, cocoa, and choc chips into a bowl. Melt the butter then pour the butter, condensed milk and peppermint essence into the bowl of dry ingredients while the butter is still warm.
Work quickly to ensure that all the ingredients combine well then press the mixture into the lined baking tin.
Refrigerate for at least 1 hour.
Melt the remaining chocolate and spread over the top of the slice and allow the chocolate to set before cutting into squares.
Notes
It’s best to store this slice in the fridge, especially during summer.
You can leave out the peppermint essence to make a standard chocolate Weetbix slice.
Also try this ‘healthier’ version of the Weetbix slice here.
