Print hero

Chocolate raspberry Weet-Bix™ slice

Serves: 18
Prep: 10
Cook: 20

    We’ve bumped this Weet-Bix™ classic up a notch – with a bigger chocolate flavour and a burst of tangy raspberries!


    • 5 Weet-Bix™, crushed (85g)
    • 1 1/4 cups white self-raising flour (175g)
    • 1/4 cup cocoa powder (25g)
    • 1/2 cup desiccated coconut (35g)
    • 1/4 tsp salt
    • 1 cup frozen raspberries (110g), divided
    • 200 g margarine, melted
    • 1 cup caster sugar (200g)
    • 2 Tbs icing sugar (20g)
    • 1 Tbs cocoa powder (8g)
    • 2 tsp boiling water


    1. Preheat oven to 180°C. Line base and sides of a 20cm x 30cm slice tin with baking paper.
    2. In a large bowl, stir together Weet-Bix™, flour, cocoa powder, coconut, salt, and half the raspberries.
    3. Combine melted margarine and sugar in a pan or heat-proof jug. Add wet ingredients to dry and mix well.
    4. Immediately spread mixture into the prepared tin, scatter over remaining raspberries and gently press berries into the surface of the slice.
    5. Bake 18 - 20 minutes – slice is soft when hot and will firm up as it cools. Cool in tin 20 mins, then transfer to a rack to cool completely.
    6. To make icing, combine icing sugar, extra cocoa powder and hot water in a small bowl and stir until smooth. Drizzle icing over cooled slice. Cut into 18 pieces.


    • Icing will set to the touch at room temperature. Store extra slice in a sealed container in the fridge.

    Find a recipe

    Looking for more?

    Featured recipes