Cherry Ripe Slice

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

Jump to:

• Aussies love Cherry Ripe
• Why you'll love this slice
• Ingredient notes
• How to make Cherry Ripe Slice
• Top tips and storage
• More of mum's slice recipes
• Cherry Ripe Slice Recipe

Aussies love Cherry Ripe

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.

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

Why you'll love this slice

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. (And check out the Cherry Ripe Cake and Cherry Ripe Balls recipes, too!)

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. 

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.

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

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)

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