This classic Cherry Ripe Slice Recipe is from my Nan and it was one of my favourite slices when I was growing up!
When it comes to classic slice recipes, you just cannot go past my Nan’s Classic Cherry Ripe Slice recipe. Nan used to make this slice for special occasions when we were growing up and I honestly thought it was the fanciest slice going around!
Although I’m also a big fan of my No Bake Cherry Ripe Slice recipe, this classic Cherry Ripe Slice is just that little bit special thanks to being loaded with glace cherries, biscuit pieces, coconut and of course, a thick layer of dark chocolate. I made this Cherry Ripe Slice in a 20cm square cake tin to help make it a little bit higher (and give you more slice in each piece!), however you can also make it in a conventional 28x18cm slice tin too.
Once made, this Cherry Ripe Slice is best stored in an airtight container in the fridge for up to 7 days – however good luck getting it to last that long! For more easy slice recipes, check out this post which features all of my favourite no bake slice recipes – with both regular and Thermomix instructions.
You can also find more great slice recipes in our ‘No Bake Slices and Bars‘ eBook – also available in a Thermomix edition or in our Thermomix Slices print book. To shop the full range of print and ebooks, click here.
You can find my Classic Cherry Ripe Slice Recipe (with Thermomix instructions too!) below….
Classic Cherry Ripe Slice Recipe
Ingredients
- 110 grams butter melted
- 395 gram tin sweetened condensed milk
- 250 grams Marie Biscuits or similar plain biscuit
- 200 grams glace cherries finely chopped
- 3 cups dessicated coconut
- 4 drops pink food colouring
- 200 grams dark chocolate melted
- 1 tablespoon coconut oil optional
Instructions
- Line the base and sides of a 20cm square cake tin with baking paper - making sure you leave paper hanging up the sides of the tin to help you remove the slice once it has set.
- Crush the biscuits until they form small pieces and place in a large bowl.
- Add the melted butter, cherries, coconut and pink colouring and mix until well combined.
- Transfer to your prepared tin and use the back of a spoon to flatten the top of the mixture - don't worry, it will be sticky!
- Place the dark chocolate and coconut oil (if using) into a microwave safe bowl and cook on 30 second spurts until it's just melted.
- Pour the melted chocolate over the top of the slice and place into the fridge for 3 hours or until set. Once set, cut into pieces and store in an airtight container in the fridge for up to 7 days.
Notes
Thermomix Cherry Ripe Slice Recipe
Ingredients
- 110 grams butter melted
- 395 gram tin sweetened condensed milk
- 250 grams Marie Biscuits or similar plain biscuit
- 200 grams glace cherries finely chopped
- 250 grams dessicated coconut
- 4 drops pink food colouring
- 200 grams dark chocolate melted
- 1 tablespoon coconut oil optional
Instructions
- Line the base and sides of a 20cm square cake tin with baking paper - making sure you leave paper hanging up the sides of the tin to help you remove the slice once it has set.
- Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 2 to melt.
- Add the biscuits into your Thermomix bowl and mix for 3 seconds on speed 5 to lightly crush. You will need to use your spatula to push the biscuits down into the blades.
- Add the condensed milk, coconut, pink colouring and cherries and mix for 10 seconds, speed 4. Scrape down the sides of your Thermomix bowl and mix for a further 10 seconds, speed 5 - REVERSE or until the mixture is well combined.
- Transfer to your prepared tin and use the back of a spoon to flatten the top of the mixture - don't worry, it will be sticky!
- Place the dark chocolate and coconut oil (if using) into a microwave safe bowl and cook on 30 second spurts until it's just melted.
- Pour the melted chocolate over the top of the slice and place into the fridge for 3 hours or until set. Once set, cut into pieces and store in an airtight container in the fridge for up to 7 days.
Notes
Susie Mackay
Oh my. I have made a cherry and chocolate tiffin with everything mixed together – but the chocolate layer idea looks awesome. I’m British, but having lived in Australia I really miss Cherry Ripe. Must try this, as they are expensive to buy over here.
Kyleigh
Hi just wondering do you think choc ripple biscuits would work in place of the Marie biscuit?
Lauren Matheson
Yes, for sure!
Kate
I was making these and I noticed that the condensed milk was not included in the recipe on the first version. In excited to taste them!
Tracy
Love this slice, even converted the non cherry ripe fans. just wondering if it is freezer friendly please.
Lauren Matheson
Hi Tracy, That’s so great to hear 🙂 It’s freezer friendly if frozen without the chocolate layer xx
Lu
Hi Lauren
Can you use fresh frozen cherries for this recipe?
Thanks
Lu
Lauren Matheson
Hi Lu, I haven’t tried this recipe with fresh/frozen cherries before but I think it should be ok xx