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.
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
- 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
- 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
- Combine crushed Choc Ripple biscuits and melted butter.
- Press into a tin lined with baking paper to form the base.
- Melt sweetened condensed milk and butter together in microwave.
- Add crushed Marie biscuits, desiccated coconut, glace cherries and red food colouring.
- Mix well to combine.
- Spoon mixture on top of base and press to compact.
- Melt together dark chocolate and vegetable oil.
- Pour melted chocolate over coconut layer. Smooth the top and refrigerate.
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!
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.
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Servings:
Calories: 324kcal
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 butter250 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 milk100 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 cherries170 g desiccated coconut250 g Marie biscuits3-4 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 chocolate1 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!
I have just come across this recipe and was wondering how long you could store this for? Could you freeze it?
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
Cherry Ripe is my favorite, this was amazing! Thanks.
My pleasure Peita!