Cherry Ripe Slice

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

With a crunchy chocolate biscuit base, fudgy glacé cherry and coconut centre, all covered in melted dark chocolate, this cherry ripe slice is the perfect dessert or sweet treat!

My cherry ripe slice recipe is the perfect no-bake slice for Cherry Ripe bar fans! Like my cherry ripe balls, and coconut ice, this condensed milk coconut slice takes just minutes to prepare.

It is no secret that I love sweet treats that require zero cooking – not only are they super easy to prepare, but they are always hugely popular! From rich Chocolate Hedgehog Slice and Mars Bar Slice to zesty Lemon and Coconut Slice or light and creamy Jelly Slice, t is a no-bake slice recipe for everyone!

Why You’re Going To Love This Recipe

• No bake recipe – this coconut chocolate slice doesn’t require an oven so is perfect for whipping up even on those days you don’t feel like baking.
• Quick and easy – it takes just 15 minutes to prepare this cherry ripe slice, and t is no fancy equipment needed either, making it a great recipe to bake with kids!
• Perfect for cake stalls, fetes and fundraisers, as well as a popular addition to any morning tea or lunchbox!
• Conventional and Thermomix recipe – both methods for cherry ripe slice are included in the recipe card below.

What You Need

I’m sure the kids will absolutely love to help make this easy coconut cherry slice.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Chocolate ripple biscuits – Arnott’s Chocolate Ripple biscuits are popular in Australia, but you can use any other plain chocolate biscuits.
• Butter – you can use either salted or unsalted butter in this recipe.
• Sweetened condensed milk – I recommend using full fat condensed milk (not skim) for the best coconut ripe slice.
• Desiccated coconut – this is much finer than shredded or flaked coconut.
• Glace cherries – are maraschino cherries that have had the stones removed and have been candied in sugar syrup. They are very sweet and sticky! You can buy glacé cherries in packets in the dried fruit and nuts section of the supermarket.
• Pink or red food colouring – this is optional, but gives the cherry coconut slice its vibrant colour.
• Dark chocolate melts – I recommend using chocolate melts or baking chocolate as they melt easier than regular chocolate.
• Coconut oil or vegetable oil – this helps prevent the chocolate top from cracking when being cut into pieces. See my Tips below.
• Cherry Ripe bars – for decoration.

Equipment Required

• 20cm baking tin – greased and lined with baking paper.
• Food processor, blender or Thermomix.
• Microwave, stovetop or Thermomix – to melt the chocolate.

Step By Step Instructions

It takes just 15 minutes to prepare this no bake cherry ripe slice!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Make The Chocolate Biscuit Base

Grease and line a 20cm 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. 

Press the mixture into the base of your prepared tin.

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.  

Step 2 – Make The Cherry Coconut Layer

Place the sweetened condensed milk, desiccated coconut, 100g of the glacé cherries and 2 drops of food colouring (optional) into a food processor or blender.

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.

Mix until combined. 

Stir through the extra 50g of chopped glace cherries (this means you have some chunks of glace cherries in the filling).

Press the coconut mixture on top of the biscuit base layer and set aside. 

Step 3 – Top With Melted Chocolate

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 cherry ripe slice for 2 hours.

Remove the slice from the fridge 20-30 minutes before cutting.

Expert Tips

• For hints on how to cut a chocolate covered slice without the chocolate cracking, see my tips below.
• 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.
• Storage – cherry ripe 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. 

How To Cut Chocolate Topped Slices

Slices that have a layer of melted chocolate over the top can pose a few extra difficulties when cutting into pieces. Often the chocolate will crack, or you’ll end up with jagged edges.

For full tips on cutting slices, see my step by step guide for how to cut perfect slices when baking… and for how to cut a chocolate topped slice, ‘s some simple tips:

• Add a small amount of coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced. 
• Allow the slice to set in the fridge for at least 2 hours (preferably overnight before cutting). 
• Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. 
• Use a sharp serrated knife to gently ‘score’ through the chocolate layer first. This involves gently cutting lines in the chocolate until you’ve cut through the entire chocolate layer.
• Then use a large flat knife and press down through the rest of the slice. 
• In between cuts, wipe your knife on a clean, damp cloth. This will keep your pieces of slice free of extra crumbles or mixture. 
• If you attempt to cut through both the chocolate layer and the slice underneath in one go, the chocolate will often crack and break. Cutting through the chocolate layer first helps to solve this problem. 

FAQs

Do I have to use food colouring in cherry ripe slice?

Not at all! The food colouring provides a striking colour that is similar to the Cadbury Carry Ripe Bar. If you make the slice without food colouring, the slice will be a paler colour with pops of red from the chopped glacé cherries.

How can I chop glace cherries without getting sticky?

Personally I like to use a food processor or a Thermomix to chop/puree glacé cherries as it avoids the stickiness involved with cutting them with a knife.
If you prefer to use a knife to cut them, place them on a flat chopping board and cut into small chunks using a sharp serrated knife. You can always pop a pair of disposable gloves on to avoid icky-sticky fingers!

Can I use milk chocolate instead of dark?

Yes, you could use milk chocolate if you prefer. However, I use dark chocolate on this slice, as bought Cherry Ripe bars are coated with dark chocolate and the cherry and coconut flavours all go so well together.

For more delicious and easy recipes with coconut, are some of our most popular:

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Cherry Ripe Slice

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

Course: Slices, sweet
Cuisine: Australian recipe, Slices
Prep Time: 15 minutes minutes
Chilling Time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Servings: 20 serves
Calories: 352kcal

Ingredients

For The Base

1. 250 g chocolate ripple biscuits or any plain chocolate biscuits
2. 100 g butter melted

For The Cherry Coconut Filling

1. 395 g sweetened condensed milk
2. 255 g (3 cups) desiccated coconut
3. 100 g glace cherries
4. 2 drops  pink or red food colouring optional
5. 50 g extra glace cherries chopped into chunks

For The Chocolate Layer

1. 250 g dark chocolate melts
2. 15 g (1 tbs) coconut oil or vegetable oil
3. 2 Cherry Ripe bars chopped into small chunks

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Instructions

1. Grease and line a 20cm square baking tin with baking paper and set aside.
2. 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.
3. Press the mixture into the base of the prepared tin.
4. 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.
5. Press the coconut mixture on top of the biscuit layer and set aside.
6. 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.
7. Pour the melted chocolate over the coconut layer and decorate with the small chunks of Cherry Ripe bars.
8. 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. 

Recipe by CookGoodRecipes.com

Nutrition

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