Choc Weetbix Slice
We love these beelicous muffins made (and topped with) without tasty Choc Honey.
Skill Level
Easy
Cooking Time
30 mins
Servings
12
Ingredients
5 Weet-Bix crushed
1 ½ cups plain flour
2 tsp baking powder
¾ cup desiccated coconut
1 cup Capilano Choc Honey Spread
200g butter
1 tsp vanilla extract
ICING
½ cup + 2tbsp Capilano Choc Honey Spread
120g cold butter
1 tsp vanilla extract
Instructions
-
1
Preheat oven to 180°C (fan-forced). Combine Weet-Bix, flour, baking powder and desiccated coconut in a mixing bowl.
-
2
Place Capilano Choc Honey Spread and butter into a saucepan and cook, stirring, over a low heat until butter and choc honey spread is melted and well combined. Remove from heat and stir in vanilla extract.
-
3
Pour the choc honey mixture into the bowl with the Weet-Bix mixture and mix together. Transfer to a lined 20cm x 30cm baking dish and bake for 18-20 minutes or until firm. Set aside to cool completely.
-
4
To make the icing, place cold butter and choc honey in the bowl of a stand mixer or use hand beaters to combine until light and fluffy, about 8-10 minutes. Spread on top of the cooled slice and refrigerate for 1 hour until firm, then slice to serve.
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5
Slice will keep in an airtight container for 3 days on the counter, 1 week in the fridge or 2-3 months in the freezer (uniced).
