{"id":3446,"date":"2024-12-09T14:22:28","date_gmt":"2024-12-09T06:22:28","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=3446"},"modified":"2026-05-05T13:03:30","modified_gmt":"2026-05-05T05:03:30","slug":"chocolate-vitabrits-slice","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2024\/12\/09\/chocolate-vitabrits-slice\/","title":{"rendered":"Chocolate Vitabrits Slice"},"content":{"rendered":"

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This is an old favourite in our family. When the Vitabrits packet is empty with just crumbs in the bottom, there’s usually enough to make the slice.
It’s very moreish and takes just minutes to make.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Chocolate Vitabrits Slice<\/h2>\n
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A moreish crunchy slice that's perfect for lunchboxes.<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Slice<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
  • 150<\/span> g<\/span> SR flour<\/span><\/li>
  • 40<\/span> g<\/span> cocoa<\/span><\/li>
  • 80<\/span> g<\/span> broken up Vitabrits<\/span> about 4<\/span><\/li>
  • 65<\/span> g<\/span> desiccated coconut<\/span><\/li>
  • 90<\/span> g<\/span> caster sugar<\/span><\/li>
  • 150<\/span> g<\/span> butter<\/span> in pieces<\/span><\/li>
  • 80<\/span> g<\/span> golden syrup<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • Chocolate icing<\/span><\/li>
  • Extra desiccated coconut<\/span> optional<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Line a small slice tray with baking paper. Preheat oven to 170C<\/div><\/li>
    2. Add flour, cocoa, Vitabrits, coconut and sugar to bowl. Mix 2 sec\/sp 5<\/strong>.<\/div><\/li>
    3. Set aside.<\/div><\/li>
    4. Add butter and golden syrup to bowl. Melt 4 min\/100\/sp 2.5<\/strong>.<\/div><\/li>
    5. Add back flour mixture along with vanilla extract and mix 4 sec\/sp 3.5<\/strong> or until it all comes together.<\/div><\/li>
    6. Spread into tray and smooth out surface.<\/div><\/li>
    7. Bake for 25 to 30 minutes. Leave in tray for 10 minutes before removing to a chopping board.<\/div><\/li>
    8. Ice with chocolate icing while still slightly warm, sprinkle with extra coconut, if desired and cut into slices. Once cold, it\u2019s more difficult to slice without breaking.<\/div><\/li><\/ol><\/div><\/div>\n \n
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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      This is an old favourite in our family. When the Vitabrits packet is empty with just crumbs in the bottom, there’s usually enough to make the slice. It’s very moreish and takes just minutes to make. A moreish crunchy slice that’s perfect for lunchboxes.  <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[159,177],"tags":[],"class_list":{"0":"post-3446","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-biscuits-and-slices","7":"category-thermomix","8":"course-slice","9":"entry","10":"has-post-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-TA","jetpack-related-posts":[{"id":6,"url":"http:\/\/thermogourmand.com.au\/index.php\/2015\/05\/12\/raspberry-hedgehog-slice\/","url_meta":{"origin":3446,"position":0},"title":"Raspberry Hedgehog Slice","date":"May 12, 2015","format":false,"excerpt":"I'm not normally a huge fan of no bake slices, but this one is a winner. We often crave some chocolate after eating tea. It's not something that I regularly buy, so the craving goes unanswered. a rich chocolatey slice appeared to be a solution. I found some great ideas\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2015\/05\/Raspberry-Hedehog-21.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1173,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/04\/05\/crunchy-lcm-bars\/","url_meta":{"origin":3446,"position":1},"title":"Crunchy Rice Bubble Bars","date":"April 5, 2020","format":false,"excerpt":"Recipe updated 1st Nov, 2020. I have tried a few times to make LCM Bars, but they always end up being a little disappointing as the rice bubbles go a bit soft. This time, I had a brainwave - crisp them up in the oven! And, it worked. I have\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/04\/Crunch-LCMs-300x251.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":172,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/06\/02\/smartie-biscuits\/","url_meta":{"origin":3446,"position":2},"title":"Smartie Biscuits","date":"June 2, 2010","format":false,"excerpt":"These bickies are a huge hit in our family. Crisp and buttery with a delicious crunch of\u00a0 Smarties, mini M & M's or choc chips make them very moreish! Since a bag of Smarties won't escape chocolate eagle eyes in our house, I often use Blackwood Lane Rainbow Choc Chips,\u2026","rel":"","context":"In "Biscuits & Slices"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2010\/06\/Smartie-Biscuits-2TN-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2745,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/04\/16\/low-carb-tuna-slice-quiche\/","url_meta":{"origin":3446,"position":3},"title":"Low Carb Tuna Slice\/Quiche","date":"April 16, 2023","format":false,"excerpt":"Some of you will know that I'm back on the Low Carb Healthy Fat wagon. I'm feeling so much better that I think it may become a lifestyle choice. I have quite a few recipes that I love, so I'll start popping some here for those who are keen to\u2026","rel":"","context":"In "Thermomix"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/04\/Tuna-3-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2476,"url":"http:\/\/thermogourmand.com.au\/index.php\/2022\/09\/25\/jam-sponge-roll\/","url_meta":{"origin":3446,"position":4},"title":"Jam Sponge Roll","date":"September 25, 2022","format":false,"excerpt":"An iconic Aussie cake, the Jam Sponge Roll, or Swiss Roll as it's normally called, is a breeze to make in the Thermomix. The trick with getting the eggs whipped up really well is to use heat. Setting the temperature to 37 (I love how precise the Thermomix is...) means\u2026","rel":"","context":"In "Cakes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2022\/09\/Jam-Sponge-Roll-300x293.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1193,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/04\/25\/brown-sugar\/","url_meta":{"origin":3446,"position":5},"title":"Brown Sugar","date":"April 25, 2020","format":false,"excerpt":"Updated 28th July with more molasses. Did you know that if you have a Thermomix, you can make your own brown sugar? No need to buy dark brown sugar, light brown sugar or icing sugar mixture anymore.... The only sugar I purchase now is raw sugar and pure icing sugar.\u2026","rel":"","context":"In "Odds 'n Ends"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/04\/Brown-Sugar-2TN-1-rotated.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=3446"}],"version-history":[{"count":5,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3446\/revisions"}],"predecessor-version":[{"id":4064,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/3446\/revisions\/4064"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=3446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=3446"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=3446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}