Once upon a time, back in the noughties, there was a young (ish) girl called Helen, who once she had her kitchen decorated, started to discover the joys of cooking and baking and she (finally) came over all domesticated. She started to buy and collect recipe books, read food blogs, and she collected lots of recipes that she had torn out of magazines and printed off the internet.
Fast forward six years later to January 2014, where Helen finally got around to making one of the recipes she had printed and had stuck into her (still) unfinished craft project of a homemade recipe book.
She made a recipe she printed from the internet that she thought sounded intriguing. It was for a chocolate, cakey, slicey type thing with Weetabix™ as an ingredient. Helen did not know what to expect when she made this slice, but when she made it she was so pleasantly surprised that she decided to blog about it!Right, thats enough heartwarming story telling. Im going to stop blogging about myself in third person and talk straight.
Its hard to describe the taste and texture of this slice, but I would say its somewhere between a chocolate Hobnob biscuit and a rocky road slice. Plus this is so easy and fun to make (I enjoyed the crushing the Weetabix part! I am easily entertained!) Go on, give it a go, its a good way to have your Weetabix!!
I have made this tray bake twice now and both times Rob and I have practically inhaled it.
I have tried and tried to find the original link for this post, but with no luck. All I know is that it was from an Australian site back in 2008 and if you Google for similar recipes, they all seem to be from down under. Scrap that, I found it! I have posted the original recipe on here with a couple of small changes.
60g dark chocolate
1 tablespoon (20ml) golden syrup
3 Weetabix (about 48g total)
100g (1 cup plus 2 tablespoons) desiccated coconut
110g (1/2 cup, firmly packed) dark brown sugar
75g (1/2 cup) plain flour
75g (1/2 cup) self-raising flour
140g (1 cup) icing sugar
10g (1 tablespoon) cocoa powder
5g (1 teaspoon) butter, softened
1 1/4 to 1 1/2 tablespoons milk
6g (1 tablespoon) desiccated coconut, for sprinkling on top of slice
In a small saucepan, melt the chocolate, golden syrup and butter together over a low heat, stirring frequently. When melted, remove from heat.
In a bowl crush the Weetabix by breaking them up with your fingers, add the coconut, brown sugar and flours and stir until combined.
Add the chocolate mixture and mix well. Firmly press the mixture into a slice baking tray lined with baking parchment using the back of a spoon and brute force.
Bake slice for 15 minutes in a preheated oven at 180º.
Next make the chocolate icing while slice is baking.
Remove from oven and cool for one minute before spreading with icing. Sprinkle with extra tablespoon of coconut.
Allow slice to cool to room temperature before cutting into pieces to serve. Store slice in an airtight container. Suitable to freeze.
Sift icing sugar and cocoa together into a medium bowl. Add butter and milk and stir until smooth. The icing should be quite thick at this stage; however, it will spread easily when placed on the hot slice. This part is a bit tricky, but persevere. If you want to skip this part thats fine. The first time I made this I did not bother with the icing. It does not add much, it only makes it a bit sweeter really, if thats your thing.