Chocolate Weet-Bix custard slice

Two Kiwi icons collide in this slice recipe! A coconut-spiked Weet-Bix base is topped with creamy custard then finished with rich chocolate icing. Cut into squares and serve at your next sweet event

By Jane Rangiwahia
  • 50 mins preparation
  • 15 mins cooking
  • Makes 16 slices
  • Print
Celebrate more Kiwi classics with our collection of recipes every New Zealander grew up with.


  • 80 gram butter
  • 1 teaspoon vanilla essence
  • 1 cup desiccated coconut
  • 3 Weet-Bix, crushed
  • 1 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 1/4 cup cocoa
  • 1/4 teaspoon salt
Custard filling
  • 100 gram butter
  • 3 cup icing sugar
  • 1 1/2 tablespoon custard powder
  • 3 tablespoon hot water
Chocolate icing
  • 50 gram butter
  • 1 1/2 cup icing sugar
  • 2 tablespoon cocoa
  • 1 tablespoon hot water


  • 1
    Preheat oven to 180°C. Grease and line a 28cm x 20cm slice pan with baking paper.
  • 2
    Melt butter and add vanilla. Combine dry ingredients together in a bowl. Pour in butter and vanilla, then mix well.
  • 3
    Press mixture into prepared slice pan. Bake for 15-20 minutes until firm.
  • 4
    For the custard filling: Cream butter with an electric beater, then add icing sugar and custard powder. Add hot water, then mix until light and fluffy. Allow to cool.
  • 5
    For the chocolate icing: Cream butter with an electric beater until light and fluffy. Add icing sugar and cocoa, then add hot water and mix until smooth.
  • 6
    Spread custard filling over base, followed by chocolate icing. Cut into squares and store in an airtight container.