Chocolate Crunch for a Dancer and a Chef

Two little girls, like chalk and cheese. The eldest, dark eyed, slender and tall; she is a dancer. Her little sister, blue eyed, pale and short: she has announced that she is a ‘cheffa’. They arrive early and gather some eggs for breakfast. The dancer choreographs the cooking while the cheffa sniffs things and picks the parsley. The tall one has salt and no parsley, the little one insists on black pepper and lots of herbs.


This old fashioned slice has been around forever and should appeal to their differing tastes. I remember eating this as a child and it was the first thing I ever made as a teenager. It incorporates a healthy breakfast cereal, coconut and cocoa and is simple and fast to make.  Children love to crunch up the vita brits, the first step in this recipe. They share the tasks readily: my job is to find the ingredients in the chaotic pantry and melt the butter.

Chocolate Crunch 

Heat the oven to 180c before commencing.

  • 3 vita brits ( or other wholewheat breakfast biscuits)
  • 1/2 cup (120g) sugar
  • 1 cup (150g) self-raising flour
  • 1 cup dessicated coconut
  • 2 tablespoons cocoa
  • 150g butter, melted


  • 1  cup icing sugar
  • 1 tablespoon cocoa
  • knob of butter
  • a little milk.

Break up the vita brits until you have fine crumbs. Mix in the other dry ingredients. Add the melted butter. Stir well until all the dry ingredients have been moistened, using the back of a tablespoon.

Grease with butter a rectangular tray 26cm by 16 cm. Tip in the biscuit mixture. Press the mixture in and flatten with the back of a spoon, removing all air pockets.  Bake for 20-25 minutes.

Icing. Heat the butter and mik. In a small bowl, mix the sugar and cocoa together, then pour in enough of the milk/butter mixture to make a firm, not too runny, icing. Pour the icing onto the warm slice, ‘a small puddle of wet chocolate’ in dancing terms, and then spread evenly over the slice.  Cool and let the icing set. Cut into small squares when set and store in an airtight tin. It keeps well but is more likely to be eaten quickly by the dancer, the chef and their elders.


21 thoughts on “Chocolate Crunch for a Dancer and a Chef”

  1. I love the ‘cheffa’ name. Why not? It is so interesting the way we exert our individual natures in life, that those two sisters should be so different. Lovely post.


  2. Thanks Ardys. It is holiday time here so the kitchen is a mess. The ballet dancer gets lots of paid lessons so it’s only fair that the cheffa gets her share of cooking input too.


    1. It is an ancient thing. My mother made it in the 60s so she either found it on a breakfast cereal packet or in the newspaper. It’s worth reviving as one can feel a little virtuous thanks to the cereal component. My daughter also makes it , so its time the little ones learnt.


  3. Cheffa, super cute! This looks delish and snap on the Weetbix slice, have one coming up. It’s such a fave standard in our household too. Our house is also a delightful mess, love this chilled special time. (Would also love a maid to clean it up….) 🙂


    1. These two cuties are two out of the five who hang out in the kitchen, although Mischa Bella is now 17 and is not visiting so often, unless I happen to have scallops, or something French. Each holiday the littles do a spot of cooking: it’s hard to resist not documenting their efforts.


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