For The Base
- 250 g chocolate ripple biscuits or any plain chocolate biscuits
- 100 g butter melted
For The Cherry Coconut Filling
- 395 g sweetened condensed milk
- 255 g (3 cups) desiccated coconut
- 100 g glace cherries
- 2 drops pink or red food colouring optional
- 50 g extra glace cherries chopped into chunks
For The Chocolate Layer
- 250 g dark chocolate melts
- 15 g (1 tbs) coconut oil or vegetable oil
- 2 Cherry Ripe bars chopped into small chunks
Grease and line a 20cm square baking tin with baking paper and set aside.
Crush the chocolate ripple biscuits into fine crumbs using a food processor or a rolling pin. Mix together in a bowl with the melted butter until combined. If using a Thermomix: Chop the butter into chunks and melt for 2 minutes, 60 degrees, Speed 2 (or until melted). Add the biscuits and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds. Press the mixture into the base of the prepared tin.
Place the sweetened condensed milk, desiccated coconut, 100g of the glace cherries and 2 drops of food colouring (optional) into a food processor or blender. Mix until combined. Stir through the extra 50g of chopped glace cherries. If using a Thermomix: Mix the sweetened condensed milk, desiccated coconut, 100g of the glace cherries and 2 drops of food colouring (optional) for 10 seconds, Speed 4. Scrape the bowl and repeat for a further 5 seconds or until the food colouring is evenly dispersed. Stir the extra chopped glace cherries through with a spatula. Press the coconut mixture on top of the biscuit layer and set aside.
Melt the dark chocolate melts and coconut oil (or vegetable oil) in a microwave-safe bowl on 50% power, 3-4 minutes (stirring every 30 seconds), or until just melted. Alternatively, you can use a stove-top for this step.If using a Thermomix: Melt the dark chocolate and vegetable oil in a clean and dry Thermomix bowl for 3 minutes, 60 degrees, Speed 2. Pour the melted chocolate over the coconut layer and decorate with the small chunks of Cherry Ripe bars.
Chill for 2 hours. Remove the slice from the fridge 20 minutes before cutting.TIP: Use a small sharp serrated knife to cut through the chocolate layer and then use a large, flat knife to press down (this help to stop the chocolate from cracking).
RECIPE NOTES & TIPS
- Food colouring - can be omitted if preferred.
- Use full fat sweetened condensed milk - I don't recommend substituting the full fat sweetened condensed milk with 'skim' or 'light' condensed milk, as the slice will not set as firmly.
- To stop the chocolate from cracking - Use a small sharp serrated knife to cut through the chocolate layer and then use a large, flat knife to press down to cut through the rest of the slice.
- Chilling - it's important to allow this slice to set in the fridge for at least 2 hours before cutting, remove from fridge 20-30 minutes before slicing.
- Storage - this slice can be stored in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 3 months.
Calories: 352kcal | Carbohydrates: 34g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 270mg | Fiber: 4g | Sugar: 24g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 4mg