Milo Lunchbox Slice

Steps

1. 1

   Preheat your oven to 170°C (350 °F) (340°F (170 °C)) fan-forced.

2. 2

   Add 100g butter and 100g maple syrup (or honey) to a microwave-safe jug. Cover and microwave until the butter is completely melted.

3. 3

   In a large mixing bowl, crush 5 Weet-Bix with your hands until they are a fine crumb.

4. 4

   Add 1 cup oats, 1/2 cup desiccated coconut, 1/4 cup self-raising flour, and a pinch of salt to the bowl with the Weet-Bix. Mix well and make a well in the center.

5. 5

   Allow the butter and syrup mixture to cool slightly, then stir in 1/3 cup Milo until it has dissolved into the liquid.

6. 6

   Pour the Milo-butter mixture into the dry ingredients and mix until thoroughly combined and the consistency is uniform.

7. 7

   Line a 9x9-inch baking tin with parchment paper. Transfer the mixture to the tin and press it down firmly and evenly.

8. 8

   Bake in the preheated oven for 15 minutes.

   Start 15-minute timer
9. 9

   Remove from the oven and allow the slice to cool slightly in the tin.

10. 10

    In a microwave-safe bowl, combine 100g white chocolate and 1 tbsp coconut oil. Microwave in short bursts, stirring until the mixture is smooth.

11. 11

    Drizzle the melted white chocolate over the slice and sprinkle with a little extra Milo while the chocolate is still wet.

12. 12

    Refrigerate the tin until the chocolate has set hard.

13. 13

    Once set, remove from the tin and slice into bars. Wrap individually for school lunchboxes.