When I was younger...well maybe just a few years ago...my favourite chocolates were Cherry Ripe bars.

I couldn't resist adding one to the conveyor belt as I went through the checkout once I'd finished my weekly grocery shopping.

I mean after doing the shopping...you deserve a treat...am I right! 😉

I'm not really into chocolate bars anymore, but you know the rule...if it's put in front of you, it would be rude not to eat it! My Mum did teach me some manners after all 😏

This slice is so close to the real deal your taste buds will think you have gone to cherry ripe heaven...but trust me, you'll want to make sure there are lots of people around to enjoy it so there's none left hanging around to tempt you!

Cherry Ripe Slice

Ingredients

Base

• 125g melted butter, unsalted
• 1/4 cup (30g) cocoa
• 1/4 teaspoon salt
• 1/4 cup (60g) caster sugar
• 1 cup (150g) plain flour 

Filling

• 1 x 375g tin condensed milk
• 1 teaspoon rose pink food dye
• 3 cups (250g) desiccated coconut
• 400g chopped glace cherries

Top

• 200g dark or milk chocolate, chopped
• 1 tablespoon vegetable oil

Method

Preheat oven to 180°C / 160°C fan forced and line a 22cm x 18cm slice tin with baking paper. 

For the base

1. Mix the melted butter, cocoa, caster sugar, salt and flour together until well combined, then press firmly into the base of the lined slice tin, smoothing the surface with the back of a spoon.
2. Bake for 8 minutes then remove from the oven and set aside to cool.

Filling

1. Add the condensed milk and food dye to a large mixing bowl and stir until the colour is mixed through.
2. Add the coconut & the chopped glace cherries. Mix until everything is combined.
3. Spoon the mixture over the base and use the back of your spoon to press down and smooth the surface.
4. Bake for 15 minutes. If it starts to brown on the edges it's done.
5. Allow to cool.

Top

1. Place the chocolate and oil into a heatproof bowl over a saucepan of simmering water (make sure the water isn't in contact with the bottom of the bowl).
2. Stir until melted then pour over the slice spreading so it's even.
3. Refrigerate for at least 3 hours, then using a warm knife, cut into slices. Clean the blade between each slice and reheat before cutting again so the cuts on the chocolate are sharp.

Keeps refrigerated in a sealed container for 1 week.

I hope you enjoy this recipe, and as always, if you have any questions or post a photo on social media I would love you to tag me over on Instagram @little.river.kitchen  or on Facebook @little river kitchen

Happy Baking!

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