Taste the rain­bow with an easy-to-make snack

Central and North Burnett Times - - TASTE -

THESE sweet rain­bow slices will win over kids and adults alike. Your chal­lenge is not to de­vour them all at once. And this recipe takes ad­van­tage of a ce­real sta­ple in many Aussie house­holds.

Rain­bow slice

IN­GRE­DI­ENTS: ◗ 12 Weet-Bix, finely crushed ◗ 1⁄ cup co­coa 4 pow­der, sifted ◗ 3⁄ cup brown sugar ◗ 200g but­ter, melted 4 ◗ 1⁄ cup des­ic­cated co­conut ◗ 1 egg, lightly beaten ◗ 150g 2 tub rain­bow choc chips.

Choco­late ic­ing: ◗ 3 cups ic­ing sugar mix­ture ◗ 2 tbs co­coa pow­der, sifted ◗ 1⁄ cup boil­ing wa­ter. 4

METHOD: Pre­heat oven to 180C/160C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with bak­ing paper, al­low­ing 3cm over­hang on all sides.

Com­bine Weet-Bix, co­coa pow­der, sugar, but­ter, co­conut and egg in a bowl.

Press mix­ture over base of pre­pared pan. Bake for 15–20 min­utes or un­til firm to touch.

Mean­while, make ic­ing. Com­bine ic­ing sugar and co­coa pow­der in a bowl. Add boil­ing wa­ter. Stir to com­bine.

Us­ing a hot knife, spread ic­ing over base. Sprin­kle with choc chips, press­ing into ic­ing to se­cure.

Set aside for 2 hours or un­til firm.

Cut into squares. Makes 40.

PHOTO: BEN DEARN­LEY

Rain­bow slice is sure to be a hit with the kids.

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