Everyone loves a chocolatey caramel sweet treat every once and a while. Most of us also have some stray Weet-bix lying around. This recipe uses Weet-bix in the base and is super delicious with the gooey baked caramel topped with simple chocolate icing. Why not give this one a go this week or even better get in there with the kids and have a family baking day with some other tasty treats.
I’ve used EquaGold Premium Dutch Cocoa in this recipe and it just takes it from average to amazing with such a deep chocolate flavour! You can purchased here.
Weet-Bix Chocolate Caramel Slice
Ingredients
Base
180g butter, melted
1 tsp vanilla essence
1 cup weet-bix, crumbled
1 cup flour
1/2 cup sugar
2 tbsp equagold dutch cocoa
1 tsp baking powder
1 cup coconut, shaved/thread or desiccated
Caramel
1 395g tin condense milk
1/2 cup brown sugar
1 tsp vanilla eseence
80g butter, cubed
Icing
1 cup icing sugar
2 tbsp equagold dutch cocoa
3 tbsp water
2 tbsp coconut to garnish
Method:
- Preheat oven to 180 degrees.
- Line square 20cmx20cm cake tin with baking paper base and sides. (help you to pull out once cooked.)
- Combine all base ingredients in a bowl and mix well. Press into the lined cake tin.
- In small saucepan combine condense milk, brown sugar, vanilla and butter over a medium heat. Bring to a simmer stirring constantly. Once thickened pour over base and bake for 30 minutes, until caramel is golden brown and bubbling.
- Allow to cool, once cold remove from tin.
- Sift icing sugar and cocoa together into bowl stir in water, add more if necessary. (needs to be a thin icing)
- Pour over cooled slice and smooth out evenly, top with coconut once set cut into 12 squares.
Squares: 12
Perfect with a hot cup of tea!
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