Cherry Ripe Slice

Name: Cherry Ripe Slice
Total time: 30 min
Yield: 24 serving
Ingredients: 250 g Choc Ripple Biscuits; 100 g salted butter; 395 g sweetened condensed milk; 100 g salted butter; 3-4 drops red food colouring; 200 g glace cherries; 170 g desiccated coconut; 250 g Marie biscuits; 225 g dark chocolate; 1 tablespoon vegetable oil

User Reviews

5.0

3 reviews

Excellent

Total Time
30 mins
Servings
24
Calories
324 kcal
Course
Dessert
Cuisine
Australian

Cherry Ripe Slice

Zara Shaw

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Cherry Ripe Slice is a must for Cherry Ripe fans! A chocolate biscuit base, a sweet filling of cherries and coconut topped with a layer of dark chocolate.

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Ingredients

Servings

Base Layer

250 g Choc Ripple Biscuits crushed
100 g salted butter

Coconut Layer

395 g sweetened condensed milk
100 g salted butter cubed
3-4 drops red food colouring more as needed
200 g glace cherries chopped
170 g desiccated coconut
250 g Marie biscuits

Topping

225 g dark chocolate
1 tablespoon vegetable oil (optional)

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Instructions

Grease and line a 20 x 30cm baking tin with baking paper and set aside.

Base Layer

Place butter into a large bowl and place in microwave to melt. Then add crushed Choc Ripple biscuits and mix to combine.
Tip mixture into lined tin, and press down firmly to compact. Wipe out bowl.
Place base in fridge while making the other layers.

Coconut Layer

Add sweetened condensed milk and butter to the same bowl, then microwave together until melted.
Add 3-4 drops of red food colouring, chopped glace cherries, desiccated coconut and crushed Marie biscuits and mix well to combine. Add more colouring if desired.
Spoon pink coconut mixture onto the chocolate biscuit base. Press down to compact and smooth top.

Topping

In a small bowl, combine dark chocolate and vegetable oil.
Microwave in 30 second intervals (mixing between each) until melted and smooth.
Pour dark chocolate evenly over pink coconut layer and place in the fridge to set.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
If you don't have a baking tin the same size as I used, a little bigger or smaller will work fine too. The layers will just come out a bit thicker or thinner depending on your tin.
You could also use something else the right size like a plastic storage container. Because we aren't baking this slice it doesn't need to be oven proof!
I use a food processor to crush the biscuits. If you don't have one, you could pop them into a plastic bag and bash them with something heavy like a rolling pin or the flat side of a meat mallet.
You could leave out the red food colouring, this is just to give the center coconut layer of this slice that classic Cherry Ripe look. If you do the coconut layer will be very light coloured with flecks of red from the chopped glace cherries.
The vegetable oil in the dark chocolate layer is to make it easier to slice (and eat) without cracking. You could substitute coconut oil or leave it out if you like.
Can't get the slice out of the tin after it's set? Run a little hot water into the sink and sit the base of the slice in the water for a couple of seconds. It will come out no problem!