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    Home » Recipes » Slices

    Cherry Ripe Slice

    Published: Oct 8, 2019 · Modified: Sep 22, 2024 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    This Cherry Ripe Slice recipe involves absolutely no baking. And, yes, it's as good as it looks.

    Jump to:
    • Everybody's favourite chocolate bar
    • Better than the bar!
    • Ingredient notes
    • How to make Cherry Ripe Slice
    • Top tips and storage
    • More of mum's slice recipes
    • Cherry Ripe Slice

    Everybody's favourite chocolate bar

    This slice is based on the popular Cherry Ripe Bar, which has been consistently voted as Australia's favourite chocolate bar. It's true, just take a look at these survey results.

    It's also one of Australia's oldest chocolate bars, introduced in 1924.

    cherry ripe advertisement
    A newspaper advertisement for the popular Cherry Ripe Bar from the mid 1950's.

    This slice version is one of my mum's old recipes (and was yet another of my childhood favourites).

    Better than the bar!

    Think the Cherry Ripe Bar is great? Well, here are three reasons why you might find this Cherry Ripe Slice so much more amazing than the bar.

    1. Condensed milk memories 

    This recipes uses a whole tin of condensed milk. But there's always that little bit you can't scrape from the sides and just have to scoop up with a spoon and eat direct from the tin. 

    I always loved when Mum would make up a recipe with condensed milk, though she was always a little too thorough with the scraping for my liking. My kids also love this little cooking ritual.

    2. You can choose milk or dark chocolate

    If you're a Cherry Ripe Bar traditionalist, you may not agree. But in the milk chocolate vs dark chocolate controversy, I'm firmly in the milk chocolate camp.

    The milk chocolate makes this slice a real crowd pleaser. And here, I've drizzled a little dark chocolate to make the slice look even lovelier.

    If you are a traditionalist or prefer the bitter taste of dark chocolate, just swap the dark and milk chocolate quantities and use a dark chocolate layer drizzled with milk chocolate.

    Simple!

    3. A whole tray vs one bar

    Chocolate bars these days continue to shrink and shrink.

    Not this recipe.

    You have a whole tray of cherry ripe slice goodness to devour.

    You could even share if you're feeling generous.

    Ingredient notes

    To make Cherry Ripe Slice you'll just need these widely available ingredients:

    • milk coffee biscuits (or any other plain, sweet biscuits)
    • desiccated coconut
    • condensed milk
    • red glace cherries
    • red colouring
    • milk chocolate
    • a little extra dark chocolate for decorating (optional).

    How to make Cherry Ripe Slice

    Once you've greased and lined (with baking paper) a slice tin (approx 27 x 17cm), making this slice is as easy as 1, 2, 3.

    1. Line the bottom of the tray with milk coffee biscuits.
    2. Combine the coconut, tin of condensed milk, halved glace cherries and red food colouring and then layer on top of the biscuits.
    3. Add melted chocolate as the top layer.

    Once the slice has set in the fridge, allow to sit for 20 minutes before cutting into squares with a sharp knife.

    Top tips and storage

    This is a simple recipe, but these few tips should make the whole process run even more smoothly:

    1. Make sure you grease and line the tin with baking paper. Leave enough baking paper at the sides so you can use it to lift the slice out of the tray at the end.
    2. Spread spoonfuls of the coconut mixture evenly over the top of the biscuit base and then gently even out the coconut mixture. Use your fingertips first and then the back of a metal spoon to get a clean, even finish.
    3. Don't forget to leave your Cherry Ripe Slice out of the fridge for about 20 minutes before attempting to cut into slices. This will avoid having cracks appear in the chocolate layer.
    4. Store Cherry Ripe Slice in the fridge for up to one week.

    More of mum's slice recipes

    • Weetbix Slice with chocolate icing and coconut sprinkled on top.
      Weetbix Slice
    • Peppermint Slice
      Peppermint Slice
    • raspberry coconut slice.
      Raspberry Coconut Slice
    • caramel slice
      Caramel Slice

    Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

    For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.

    cherry ripe slice

    Cherry Ripe Slice

    Libby Hakim
    This easy no-bake slice creates the most sublime cherry ripe experience.
    4.80 from 20 votes
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    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Fridge time 2 hours hrs
    Total Time 2 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 24 pieces
    Calories 210 kcal

    Equipment

    • slice tin (27 x 17cm approx)

    Ingredients
      

    • 12 milk coffee biscuits (or any other plain, sweet biscuits)
    • 250 grams desiccated coconut (3 cups)
    • 395 gram tin condensed milk
    • 200 grams red glace cherries
    • 6 drops red colouring
    • 240 grams milk chocolate
    • 40 grams dark chocolate

    Instructions
     

    • Grease a slice tin (approx 27 x 17cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
    • Line bottom of tray with milk coffee biscuits, cutting to fit if necessary.
    • Add coconut, tin of condensed milk, halved glace cherries and 5-6 drops of red food colouring to a mixing bowl. Stir well to combine. Mixture should turn pink and hold together well.
    • Layer mixture on top of biscuits in tray, spreading evenly and pressing down with fingers to create an even layer. Smooth this layer with the back of a spoon.
    • Melt milk chocolate in a bowl using 20 second bursts in the microwave. Stir well between bursts.
    • Pour melted chocolate over top of coconut mixture, using a spoon or tilting tray so the chocolate evenly coats the top of the slice.
    • Melt dark chocolate in a bowl using 20 second bursts in the microwave. Stir well between bursts.
    • Drizzle dark chocolate over milk chocolate layer.
    • Place into fridge for at least 2 hours.
    • Remove tray from fridge and lift slice out of tray using edges of baking paper. Allow to sit for 20 minutes (to avoid chocolate cracking is you cut into slices) before cutting into squares with a sharp knife.
    • Store in fridge for up to one week.

    Nutrition

    Calories: 210kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 29mgPotassium: 159mgFiber: 3gSugar: 19gVitamin A: 45IUVitamin C: 1mgCalcium: 53mgIron: 1mg
    Tried this recipe?If you love it, let me know!

    More Slice Recipes

    • Caramel Date Slice cut into squares.
      Caramel Date Slice
    • Passionfruit Slice square on plate.
      Passionfruit Slice
    • Vanilla Slice with passionfruit icing.
      Vanilla Slice with Passionfruit Icing
    • pecan toffee shortbread.
      Pecan Toffee Shortbread
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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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