Jenny's Chocolate Weetbix Crunch Slice

You are here:

Print to PDF

[X]

Print recipe

Jenny's Chocolate Weetbix Crunch Slice

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

16 piece(s)

Jenny's Chocolate Weetbix Crunch Slice

110 grams wheat grain, weetbix
15 grams cocoa powder
8 grams baking powder
85 grams dessicated coconut
95 grams sugar
175 grams plain flour
1 pinches salt
170 grams Butter

Chocolate Icing

200 grams unsalted butter
100 grams icing sugar
50 grams cocoa powder, 70% cocoa
100 grams Dark chocolate (70% cocoa)

Add to shopping list

6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Snack Biscuit/cookie Gift Kids in the kitchen

Recipe's preparation

Jenny's Chocolate Weetbix Crunch Slice

Melt butter, 3 min/60°C/speed 1. Scrape down sides and lid of mixing bowl with spatula

Add crushed weetbix, cocoa, baking powder, coconut, flour, sugar and salt. Mix 15 sec/speed 2. Scrape bottom and sides with spatula

Mix 15 sec/speed 2.

Press into greased sponge roll tin and bake in the oven for 30 minutes at 180 degrees celcius.

Clean and dry mixing bowl

Chocolate Fudge Icing

While Chocolate Crunch is cooking, place chocolate in mixing bowl and grate 8 sec/speed 10. Scrape down sides of mixing bowl with spatula then melt 2 min/50°C/speed 1.

Insert butterfly whisk. Add butter, icing sugar and cocoa powder then mix 30 sec/speed 3. Scrape down sides and lid of mixing bowl with spatula then mix again 10 sec/speed 3.

Spread icing over chocolate crunch while warm and cut when cold

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

We use the 'weetbix dust' - the crumbs left in the bottom of the weetbix packet. We save these and after a few boxes of weetbix we have enough to make it. Dont be tempted to use up every last bit of the dust. If you add more, the mixture will be too dry and not hold together.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.