Recipe: Weetbix Slice x 4

I love slices:

MELISSA'S WEETBIX SLICE

4 Weet-bix
1 cup self-raising flour
1 cup coconut
3/4 cup brown sugar
125 g melted butter
1 teaspoon vanilla essence
250 g melted milk choclolate

* Crumble 4 Weet-bix into large mixing bowl. (Put them in a sturdy bag and crush them with a rolling pin).
* Add self-raising flour, coconut and brown sugar. Mix and combine.
* Make a well or hole in the centre, pour in the melted butter and vanilla essence, stir to combine.
* Spoon into a greased and lined lamington tin (8"x11"). Press down with the back of a spoon.
* Bake in a preheated 180 C oven for 20 minutes.
* Cool on a wire rack.
* Melt 250 g milk chocolate over simmering water.
* Pour over slice and spread with a spatula. When set, cut into pieces.

CHOCOLATE WEETBIX SLICE

100 g dark chocolate, broken into squares
125 g butter, chopped, at room temperature
1/4 cup cocoa
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup self-raising flour
1/2 cup desiccated coconut
5 Weetbix, crushed [1 1/4 c]
Icing
200g dark chocolate
1/4 cup sour cream

Grease a 20 cm square ovenproof glass dish and line with non-stick baking paper. Place the chocolate and butter in a large heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute on medium-high/70% for 2 minutes or until melted & smooth. Stir in the cocoa, brown sugar until dissolved. Add the egg, vanilla, flour, coconut and 'Weetbix' and mix well. Press into prepared dish. Place on a rack and cook for 8- 9 minutes on medium/50% (the centre will still be a little soft to touch, but will firm up on cooling). Cool slightly.

Icing
Melt chocolate in a clean, dry microwave-safe bowl, stirring every minute with a metal spoon, for 2 minutes on medium/50% or until just melted. Stir in sour cream. Heat for 20- 30 seconds medium/50% if chocolate seizes up when you add cream. Spread icing over slice while slice is still warm. Allow to cool before cutting into squares.

CHOCOLATE WEETBIX SLICE

1 cup crushed weetbix
1 cup coconut
3/4 cup brown sugar
1 cup self raising flour
vanilla essence
2 tablespoons cocoa powder
1 tablespoon golden syrup
1 egg
5 oz butter

Combine weetbix, coconut, brown sugar, flour, vanilla, and cocoa. Melt butter and golden syrup. Combine the dry ingredients with the butter and golder syrup. Add the egg and mix well.

Press into a greased tin. Cook in a moderate oven for 20 minutes. Ice with chocolate icing if desired. Cut into slices.

WEETBIX CAKE

125 g butter
4 tablespoons sugar
1 tablespoon golden syrup
3 crushed weetbix
1 cup flour
1 teaspoon baking powder
2 teaspoon cocoa powder

ICING:
1 cup icing sugar
2 teaspoons cocoa powder
hot water
coconut

Preheat oven to 180C. Cream butter and sugar. Add syrup and beat well. Add other ingredients. Press into a greased tin. Bake 15 minutes (or 2-3 minutes on HIGH in microwave in a microwave proof container!). Leave to cool slighly. Ice with chocolate icing, sprinkle with coconut. When cooled (and hardened) cut into squares.