No Bake Weetbix Slice with 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.

Once you have tried this, my lemon version of this Weetbix slice has a citrus twist you’ll love!

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!

🍫 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.

Like my no-bake peanut butter crunch bars, 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

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