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    Home » Slices and Bars

    Cherry Ripe Slice

    Published: Jun 19, 2022 by Lee-Ann · 4 Comments

    Jump to Recipe - Print Recipe

    This Cherry Ripe Slice is packed with all the things you love about the Cherry Ripe bar, all in one easy no bake slice.

    If you are a Cherry Ripe fan, this recipe will definitely tick all your boxes.

    pieces of cherry ripe slice on a white plate

    My no bake Cherry Ripe slice has a simple chocolate biscuit base, then a layer of moist coconut filling with glace cherries, then topped with dark chocolate.

    The Cherry Ripe has been a popular chocolate bar for many years for good reason. The combination of cherries, coconut and chocolate is such a classic dessert taste.

    Table of Contents

    • Why you will love this Cherry Ripe slice
    • What you need to make this Cherry Ripe slice
    • How to make this Cherry Ripe Slice
    • Top tips
    • Variations
    • Serving suggestions
    • Other recipes you may enjoy
    • Cherry Ripe Slice
      • Ingredients
        • Base Layer
        • Coconut Layer
        • Topping
      • Instructions
        • Base Layer
        • Coconut Layer
        • Topping
      • Notes

    Why you will love this Cherry Ripe slice

    • Quick and easy.
    • No bake - great for the kids to help with.
    • Keeps for a week in an airtight container in the fridge.

    What you need to make this Cherry Ripe slice

    graphic showing ingredients needed to make this recipe with labels
    • Arnott's Choc Ripple biscuits
    • salted butter
    • sweetened condensed milk
    • glace cherries
    • desiccated coconut
    • Arnott's Marie biscuits
    • red food colouring
    • dark chocolate
    • vegetable oil (optional)

    *Please see the recipe card below for exact quantities and detailed instructions

    How to make this Cherry Ripe Slice

    1. Combine crushed Choc Ripple biscuits and melted butter.
    2. Press into a tin lined with baking paper to form the base.
    images showing process of making this recipe
    1. Melt sweetened condensed milk and butter together in microwave.
    2. Add crushed Marie biscuits, desiccated coconut, glace cherries and red food colouring.
    collage showing process of making recipe
    1. Mix well to combine.
    2. Spoon mixture on top of base and press to compact.
    images showing how to cook recipe
    1. Melt together dark chocolate and vegetable oil.
    2. Pour melted chocolate over coconut layer. Smooth the top and refrigerate.
    photographs showing how to cook recipe

    Top tips

    • 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? The best way to fix this is to 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!

    Variations

    • If you can't find Choc Ripple biscuits, you can substitute another plain chocolate biscuit or cookie.
    • Substitute another plain sweet cookie or biscuit for the Marie biscuits.
    • I have gone with dark chocolate for the top of this slice in keeping with the original Cherry Ripe bar. You could substitute milk chocolate if you prefer.
    • Sprinkle more desiccated coconut over the melted chocolate before you put it in the fridge to set.

    Serving suggestions

    • Great for a treat after school.
    • Morning or afternoon tea with a cuppa.
    • Or just anytime you feel like a bit out of the fridge!

    Other recipes you may enjoy

    Maltesers Slice - an easy no bake slice using Maltesers, chocolate and sweetened condensed milk to make a crispy, fudgy, malted dessert!

    Sour Cream and Apple Slice - a buttery shortbread base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar.

    Australian Crunch - an addictive slice recipe that mixes crushed cornflakes, cocoa, coconut, and golden syrup together for a quick snack. Chewy, crunchy, and chocolatey!

    pieces of cherry ripe slice on a white plate

    Cherry Ripe Slice

    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.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 30 minutes
    Serving: 24
    Calories: 324kcal
    Author: Lee-Ann Grace

    Ingredients

    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)

    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.
      100 g salted butter
      250 g Choc Ripple biscuits
    • 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.
      395 g sweetened condensed milk
      100 g salted butter
    • 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.
      200 g glace cherries
      170 g desiccated coconut
      250 g Marie biscuits
      3-4 drops red food colouring
    • 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.
      225 g dark chocolate
      1 tablespoon 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

    • 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!
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Lisa

      August 18, 2022 at 11:08 am

      I have just come across this recipe and was wondering how long you could store this for? Could you freeze it?

      Reply
      • Lee-Ann

        August 19, 2022 at 7:14 pm

        Hi Lisa! The slice should keep for a week in an airtight container in the fridge. I'm sorry, but I haven't tried freezing it myself. Hope this helps! L x

        Reply
    2. Peita

      June 24, 2022 at 12:59 pm

      5 stars
      Cherry Ripe is my favorite, this was amazing! Thanks.

      Reply
      • Lee-Ann

        June 24, 2022 at 1:02 pm

        My pleasure Peita!

        Reply

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