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
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
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.
Everyone must admit that sometimes they don’t get their bananas and they turn brown and go overly ripe. Well the best thing to use over ripe bananas for is baking of course! Here is a recipe that is very easy and tastes great hot out of the oven with a smear of butter or even made into French toast. Click on the link for; Banana Bread French Toast
2 cups plain flour
1 tsp. baking soda
1/4 tsp. cinnamon
150gm butter, softened
3/4 cup soft brown sugar
2 eggs, beaten
5 ripe banana’s, mashed
Pre-heat oven to 180 degrees, grease square cake tin or loaf tin if you have one with butter followed by a dusting of flour. This creates an easy no-stick layer.
In a stand mixer bowl combine softened butter and brown sugar, beat for 5 minutes until pale in colour. (As seen in below.)
Add beaten egg and mashed banana
Sift all dry ingredients into the banana mix, fold through in a figure 8 motion, until incorporated make sure there’s no lumps.
Pour into prepared cake tin, smooth out. Bake for 45 minutes until golden brown and skewer comes out clean when bread is tested.
Cut around the edge of the tin with a knife, turn out.
Slice and serve while hot from the oven with butter.
Makes: 1 loaf
Grease tin with butter.
Followed by a dusting of flour, bang out excess.
Add brown sugar and soften butter to stand mixer bowl with paddle attachment.
Beat for 5 minutes until fluffy and pale brown.
Beat in banana and beaten egg. Sift in dry ingredients.
Pour in bread batter, smooth over surface.
Bake for 45 minutes until golden brown.
Serve hot from the oven with cup of tea and butter.