Chewy Chocolate Weetbix Slice Food

WEETBIX BASED CHOCOLATE SLICE

Steps:

• Base:.
• Crumble the weetbix into a medium sized bowl.
• Add flour, baking powder and rest of dry ingredients to weetbix and mix with wooden spoon.
• Melt butter and add to dry mix then mix well.
• Press into greased lamington/slice tin.
• Bake at 180c for 15mins.
• Icing:.
• Combine icing sugar and cocoa in bowl.
• Add butter slivers to top of icing
• Pour small ammounts of boiling water over butter (approx 2 tablespoons)and beat with a table knife till no lumps remain. If too runny add more icing sugar. If too dry add more boiling water.
• Pour icing over slice while still warm and sprinkle coconut over top.
• Cut while still warm.

COCONUT CHOCOLATE SLICE

Steps:

• In a bowl mix together coconut, flour, cocoa and sugar.
• Melt butter, cool and beat in egg. Add to flour mix. Mix together.
• Press into tray. Bake at 350°F for 20 minutes.
• Ice while hot. Cut into squares when cold.
• Icing:.
• Add butter, coconut and milk to a saucepan, simmer for a few minutes. Add icing. Mix together then spread over hot slice.

CRUNCHY CHOCOLATE SLICE

Steps:

• Melt butter and golden syrup and choc in the microwave and stir then gently mix in cornflakes, coconut and almonds.
• Press into slice tray and refrigerate until set and cut. Important the mix shouldn't be too dry, but still a bit wet. Otherwise will crumble when cut. Can add more chocolate to get consistency right if necessary or slowly slowly add the cornflakes aiming for amounts above.

CHOCOLATE WEETABIX FUDGE

Steps:

• Mix all dry ingredients together.
• Add melted butter.
• Add milk as required to keep mixture moist (may need a little less or a little more depending on how moist mixture is).
• Press into a greased tray.
• Bake for 20 - 25 minutes at 180 degrees celcius.
• Ice with favourite icing.
• Leave to set in fridge.

CHOCOLATE SLICE

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.

CHEWY CHOCOLATE SLICE

Steps:

• preheat oven to moderate.
• grease 19 x 29 cm pan.
• line base and 2 long sides with baking paper extending over edge.
• combine brown sugar, egg and extract in bowl.
• stir in sifted flours and cocoa powder then coconut.
• spread evenly over base of pan ( i use fingers).
• put in oven aobut 30 min til firm.
• make icing.
• sift icing sugar and cocoa into bowl.
• add butter and water stir until icing is spreadable consistency.
• spread onto slice.