Weetbix Deluxe Caramel Slice
Indulge in the ultimate sweet treat with this Weetbix Deluxe Caramel Slice, a decadent yet simple dessert that’s bound to impress! Featuring a crunchy Weetbix and coconut biscuit base, a silky golden caramel center, and a luscious layer of glossy dark chocolate on top, this slice delivers three irresistible layers of flavor and texture. Perfectly balanced with the comforting nuttiness of desiccated coconut and the rich smoothness of sweetened condensed milk, it’s easy to see why this dessert is a crowd-pleaser. Ready in under an hour and yielding 16 generous servings, this caramel slice is ideal for afternoon teas, potlucks, or when you’re craving something truly special. With pantry staples like Weetbix, brown sugar, and golden syrup, plus a few simple techniques, this recipe is as easy as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Weetbix
- 1 cup Plain flour
- 0.5 cup Brown sugar
- 0.75 cup Desiccated coconut
- 0.5 cup Unsalted butter (melted)
- 1 can Sweetened condensed milk
- 2 tablespoons Golden syrup
- 2 tablespoons Unsalted butter
- 200 grams Dark chocolate
- 1 teaspoon Neutral oil (e.g., vegetable or coconut oil)
Instructions
Preheat the oven to 180°C (350°F) and line a 20cm x 30cm (8x12 inch) slice pan with baking paper.
Crumble the Weetbix into a large mixing bowl. Add the plain flour, brown sugar, and desiccated coconut. Stir to combine.
Pour the melted butter over the dry ingredients and mix well until a crumbly mixture forms.
Press the mixture firmly and evenly into the prepared slice pan. Bake for 15 minutes or until golden brown. Remove from the oven and allow to cool slightly while preparing the caramel filling.
In a small saucepan over medium heat, combine the sweetened condensed milk, golden syrup, and 2 tablespoons of butter. Stir constantly for 8–10 minutes, or until the mixture thickens slightly and turns a pale golden color.
Pour the caramel filling evenly over the baked biscuit base, spreading it with a spatula. Bake for another 15 minutes, or until the caramel has set and turns light golden brown. Remove from the oven and allow to cool completely.
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water (or in short bursts in the microwave). Stir in the neutral oil to create a smooth, glossy texture.
Pour the melted chocolate over the cooled caramel layer, spreading evenly. Allow to set at room temperature or place it in the refrigerator for faster setting.
Once the chocolate is firm, slice into 16 squares or rectangles using a sharp knife. To make clean cuts, warm the knife under hot water and dry it between cuts.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 26.5 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
