Both satisfying and indulgent, this 7 Ingredient Weetbix Slice combines the classic crunch of Weetbix with the sweet and creamy goodness of white chocolate.
Weet-bix is a popular breakfast cereal in Australia made from whole-grain wheat, providing a nutritious and crunchy start to the day.
Now, I know what you're thinking: "Weetbix in a dessert? Isn't that sacrilegious?"
But trust me, once you try this Weetbix slice, you'll never look back. Plus it's a great way to use up those Weetbix and crumbs left in the box.
Like my Rice Bubble Slice, it's like a party in your mouth. With the crunch of Weetbix mingling with the smooth sweetness of white chocolate.
White chocolate is the maverick of the chocolate world, the rebel without a cause. It's not really chocolate, but it's still delicious, and we all secretly love it.
It really shines through in this 5 Ingredient Biscoff Rocky Road!
Table of Contents
🍫 Why You Will Love This Recipe
- Quick and easy to make.
- 7 simple ingredients.
- Chewy, crisp consistency.
- Creamy white chocolate topping.
- Cost-effective.
- Crowd-pleasing.
Making this Weetbix Slice with white chocolate topping is super easy.
You can whip up a batch in no time, and it's the perfect slice or snack to bring to a party or potluck.
Just be warned, once you make it, you'll be expected to bring it to every gathering from here on out!
If you can't get enough of Weetbix, you'll also love my Overnight Weetabix!
☕ Serving Suggestions
- Breakfast: Serve a slice with yogurt or oatmeal for an added crunch and sweetness for brekkie.
- As a snack: Enjoy a slice as a midday snack with a cup of tea or coffee.
- After-dinner dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Lunch box: Pack a slice in your's and the kid's lunchbox for a tasty and satisfying treat on the go.
- Crowd-pleaser: Share a plate of Weetbix slices with friends and family
- Parties or Potlucks: Cut into small bite-sized pieces and serve at parties or potlucks as a tasty finger food option.
📋 Ingredient Notes & Substitutions
- Chia seeds - do not substitute these for another seed.
- Weet-bix - is also known as Weetabix in the UK. To make gluten-free, use gluten-free Weet-bix. For a US substitute, try using Shredded Wheat or Unsweetened Weeties.
- Almond butter - can try substituting with another nut butter such as peanut or cashew butter.
- Honey - use runny honey, not solid or emulsified raw honey. I have not tested this recipe using maple syrup. The sticky consistency of honey helps to stick the base together.
- White chocolate chips - you may substitute this with dark or milk chocolate chips using the same quantity.
- Coconut oil - is used to thin out the consistency of the white chocolate chips. You can try substituting it with another neutral-flavored vegetable oil.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Pour water into a small jug or bowl. Add the chia seeds, mix with a spoon and set aside to thicken for 5 minutes.
Step two: In a large mixing bowl, crush up each Weetbix using your hands.
Step three: Add almond butter, honey and the soaked chia seeds.
Step four: Mix together using your hands or a wooden spoon until the Weetbix is coated in the wet ingredients and the mixture sticks together.
Step five: Press the mixture into the lined tin and press it in firmly to create a sturdy base. Set aside.
Step six: Pour melted white chocolate over the base and spread it out in an even layer with a spoon or spatula. Refrigerate for 2-3 hours until the base is firm and the chocolate is solid.
Step eight: To cut, leave the slice at room temperature for 5-10 minutes until the chocolate has softened slightly. Take a sharp knife and cut it into squares.
💭 Expert Tips
- Mix the Weetbix mixture with your hands: instead of a wooden spoon, it's easier to mix the base with your hands since the almond butter is quite thick.
- Firmly press the Weetbix base into the tin: make sure to pack the base mixture in firmly to ensure a solid and sturdy slice.
- Use good-quality white chocolate chips: for the topping to ensure a smooth and creamy consistency.
- If the white chocolate is too thick: add more coconut oil to thin it out until you can spread it.
- Refrigerate the slice: long enough so the base becomes firm and it's easy to cut into squares.
- Slice it with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.
⏲️ Storage Instructions
Store the Weetbix slice in an airtight container in the refrigerator for up to 1 week.
Freeze by wrapping individual slices in plastic wrap and then place them in a ziplock bag or airtight container. Label with the name and date. Freeze for 2-3 months.
Thaw the Weetbix slice in the refrigerator until soft or at room temperature for several hours before serving.
💬 Recipe FAQ's
Yes, you can substitute white chocolate with dark or milk chocolate chips using the same quantity.
Try using Shredded Wheat, Unsweetened Weeties or even unsweetened Bran Flakes may work too.
In the UK, Weetbix is also known as Weetabix.
Yes, you can make this ahead of time and store it in the refrigerator or freezer until ready to serve.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
No Bake Weetbix Slice with White Chocolate
Ingredients
Weetbix Base
- 2 tablespoon chia seeds
- 4 tablespoon water, room temperature
- 10 (160g) Weet-bix, or Weetabix
- ½ cup almond butter
- 3 tablespoon honey, runny not solid
White Chocolate Topping
- 1 cup white chocolate chips
- 1-2 teaspoon coconut oil
Instructions
Weetbix Base
- Line a square 9-inch x 9-inch (22cm x 22cm) baking tin with parchment paper and set aside.
- Pour water into a small jug or bowl. Add chia seeds, mix with a spoon and set aside to thicken for 5 minutes.
- In a large mixing bowl, crush up each Weetbix using your hands.
- Add almond butter, honey and the soaked chia seeds.
- Mix together using your hands or a wooden spoon until the Weetbix is coated in the wet ingredients and the mixture sticks together.
- Press mixture into the lined tin, press it in firmly to create a sturdy base. Set aside.
White Chocolate Topping
- In a heat-proof bowl, add chocolate chips and one teaspoon of coconut oil.
- Melt chocolate chips in the microwave in 30-second intervals, mixing well between each. Alternatively, melt chocolate with coconut oil in a double boiler on the stovetop.
- If the chocolate is too thick to spread, add remaining teaspoon of coconut oil to thin it out.
- Pour melted white chocolate over the base and spread it out in an even layer with a spoon or spatula.
- Refrigerate for 2-3 hours until the base is firm and chocolate is solid.
- To cut, leave slice at room temperature for 5-10 minutes until chocolate has softened slightly.
- Take a sharp knife and cut into squares. TIP: Hold knife under hot running water for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate.
Did you make this recipe? Let me know!