Cherry Ripe Slice

This easy no-bake Cherry Ripe Slice takes just 15 minutes to prepare and no oven required!

5 from 24 votes

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Course: Slices, sweet

Cuisine: Australian recipe, Slices

Prep Time: 15

Chilling Time: 2

Total Time: 2 15

Servings: serves

Calories: 352kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

mixing bowl
Food processor or Thermomix
Microwave, stove-top or Thermomix

Ingredients

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

Instructions

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).

Notes

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.

Nutrition