No Bake Weetbix Slice with White Chocolate

Weetbix slice cut into squares and stacked together on a display stand.

No Bake Weetbix Slice with White Chocolate

This 7 ingredient No Bake Weetbix Slice combines the classic crunch of Weetbix with the sweet and creamy goodness of white chocolate.

Course Dessert, Slice

Cuisine Australian

Keyword Weetbix, white chocolate

Prep Time 20

Chill Time 3

Total Time 3 15

Servings squares

Calories 157kcal

Author Samantha Pickthall

Ingredients

Weetbix Base

2 Tbsp chia seeds
4 Tbsp water, room temperature
10 (160g) Weet-bix, or Weetabix
1/2 cup almond butter
3 Tbsp honey, runny not solid

White Chocolate Topping

1 cup white chocolate chips
1-2 tsp coconut oil

US Customary - Metric

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.

Notes

Firmly press the Weetbix base into the tin: make sure to pack the base mixture in firmly to ensure a solid and sturdy slice.

If the white chocolate is too thick: add more coconut oil to thin it out until you can spread it.

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.

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.

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