Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
If you’ve ever wondered what to do with those crushed up bits of Weet-Bix at the bottom of the packet, this recipe is for you. Add some lemons and condensed milk and you can enjoy this wonderful slice.
175g butter, melted
165g (3/4 cup) caster sugar
3 Weet-Bix, crushed
150g (1 cup) self-raising flour
85g (1 cup) desiccated coconut
2 x 395g cans sweetened condensed milk
310ml (1 1/4 cups) strained lemon juice
4 Method Steps
Step 1Preheat oven to 180C/160C fan-forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.
Step 2Place butter(175g butter, melted), sugar (165g (3/4 cup) caster sugar), Weet-Bix (3 Weet-Bix, crushed), flour (150g (1 cup) self-raising flour) and coconut (85g (1 cup) desiccated coconut) in a large bowl and stir to combine. Spread mixture over the base of the prepared pan. Bake for 15 minutes or until light golden. Set aside to cool.
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Step 3Whisk condensed milk (2 x 395g cans sweetened condensed milk) and lemon juice (310ml (1 1/4 cups) strained lemon juice) together in a bowl until smooth and combined. Pour over the Weet-Bix base. Bake for 20 minutes or until edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature, then place in the fridge overnight to chill.
Step 4Cut into pieces to serve.