Freezable Milo, Raspberry and Weet-Bix Slice Recipe
This recipe for Milo, Raspberry and Weet-Bix Slice is not only super easy to make but also a definite crowd favourite! It is freezable, takes about ten minutes to get into the oven, and kids can’t get enough.
Using Weet-Bix biscuits and wholemeal flours, this recipe is packed full of fibre and the Milo offers the benefits of iron and calcium. Fresh raspberries give the whole shebang a zing of flavour and nutrients too.
Here’s what you’ll need to make this crowd-pleaser:
Wholemeal self raising flour, wholemeal plain flour, Milo, Weet-Bix, eggs, butter, brown sugar and fresh raspberries.
And for the icing: icing sugar mix, more Milo and some milk.
This recipe is seriously one of the easiest ones out there. Sift the flours into a big bowl, then add the Milo and stir to combine. Pop the butter into a saucepan with the brown sugar and stir until just melted and dissolved. Whisk the eggs into a jug and crush most of the raspberries.
Now make a well in the centre of the dry ingredients and pour in the butter mixture and the eggs, stirring to combine. Then add the crushed raspberries and mix well.
Pour the batter into a lined slice tin and smooth over the surface. Pop in the oven for twenty five minutes until firm.
Allow to cool in the tin, then mix together the icing sugar with the Milo and milk, then pour over the top and smooth with a spoon. Refrigerate until the icing is set, then cut into squares, scatter with extra fresh raspberries and serve.
These yummy little Milo, Raspberry and Weet-Bix slice squares can be enjoyed fresh or frozen — store them in an airtight container in the fridge for up to five days or seal them in zip lock bags in the freezer for up to three months.
- 1 cup wholemeal plain flour
- 1 cup wholemeal self raising flour
- 8 Weet-Bix biscuits, crushed
- 1 cup Milo
- 250g butter, chopped
- 1 1/3 cups brown sugar
- 2 eggs
- 125g fresh raspberries
- 1 cup icing sugar mixture
- 1/4 cup Milo
- 1/4 cup milk
- Preheat oven to 180 degrees. Spray a 20cm slice tin with oil spray and line with baking paper.
- Sift the combined flour into a large bowl and stir in Milo and crushed Weet-Bix.
- Place the butter and sugar in a small saucepan over medium heat. Cook, stirring for three minutes or until the butter is just melted and the sugar has dissolved. Cool slightly.
- Make a well in the centre of the Milo and flour mixture. Whisk the eggs in a jug. Pour in the butter and sugar mixture, then add the eggs and stir well to combine. Cut 3/4 of the raspberries with a knife until coarsely chopped, then add to the mix and stir to combine.
- Press the mixture into the prepared pan and smooth the surface. Bake for 20 to 25 minutes or until firm to touch. Set aside in the pan to cool completely.
- To make the Milo icing, stir the icing sugar, Milo and milk in a bowl until smooth and spreadable. Spread over the slice and refrigerate for ten minute or until set.
- Slice into squares, top with the extra raspberries and serve.
- This slice will keep for up to five days in an airtight container in the fridge or up to three months in a sealed zip lock bag in the freezer.