Chocolate Weetbix slice - Quick and easy recipe (2024)

FAQs

How to cut chocolate slices without cracking? ›

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

Use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. You absolutely must, must, must cook the caramel layer until it's firm.

Using a serrated knife is your best bet when it comes to chopping up a bar of chocolate into chunks and shards. It makes the process easy and effortless.

Weet-Bix is a good source of B vitamins including B1 (thiamin), B2 (riboflavin) and B3 (niacin) for energy, as part of a balanced diet. Weet-Bix is high in folate! This B vitamin helps support healthy blood cells and immune system, fights fatigue and maintains a healthy mind, in combination with a balanced diet.

Produced in the UK since 1932, Weetabix is the British version of the original Australian Weet-Bix. Both Weet-Bix and Weetabix were invented by Bennison Osborne, an Australian.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

The water evaporates, leaving sugar crystals behind. If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

Make absolutely certain the pan is clean AND your sugar is clean and free from impurities like dirt or residue. Sugar crystals can hook up with those impurities causing your caramel to seize and crystallize.

To Store: These shortbread bars can be stored at room temperature in an airtight container for up to 1 week. To Freeze: Millionaire's Shortbread Bars freeze really well. Wrap the individual bars in plastic wrap and foil and freeze for up to 3 months. Thaw completely at room temperature.

Why can't you freeze deli meat? ›

The good news is that you can freeze any deli meat, though Edwards cautions that with some meats, the texture may change with freezing. Deli meats that freeze the best are cured meats, such as pepperoni and bologna. “Cured meats will maintain their quality in the freezer for up to three months,” she says.

If you need to freeze the cake longer than a month, place each layer in a large Ziploc bag. Remove as much air as you can then seal the bag. Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months.

When cooling down your coated creation, it is crucial to let the chocolate harden partially at room temperature before moving it into the refrigerator. If you directly put it in the fridge, the coating will be exposed to too low of a temperature too quickly, causing the coating to crack.

After chopping chocolate using five different tools and methods — a serrated knife, whacking with a heavy rolling pin, chef's knife, bench knife, and a food processor — Molly and I both reached the same conclusion: a serrated knife is your best bet.

A serrated bread knife requires less effort, giving you both power and accuracy. Press straight down to start chopping your chocolate, pushing the blade through the bar. A marble or granite slab is ideal for chopping chocolate. It stays cool so your chocolate won't start to melt before you've finished chopping.

Cookie cutters: Use metal cookie butters and quickly heat the cutters over a gas flame to easily cut through the chocolate. DO NOT dip in hot water, as chocolate and water do not mix, even if the chocolate is solid. Melted chocolate should never come in contact with water or else the chocolate will seize.