This No Bake Choc Cherry Slice was one of my all time FAVOURITE slices when I was growing up – and still is now!  My Nan used to regularly make this when she came to visit and has even made it a couple of times to bring with her when she has flown up from Melbourne to visit us.

In my opinion this Cherry Ripe Slice is actually better than a store bought Cherry Ripe (there is more of it to enjoy after all!) and is surprisingly easy to make.  I like to load it up with lots of  glace cherries and I roughly chop mine into big chunks.  You could easily add them whole or cut them into small pieces however if you prefer.

This recipe makes a BIG slice, so make sure your baking tin and tall enough to accommodate it. For a super thick slice you could instead use a 20cm square cake tin to give it a little more height.

No Bake Choc Cherry Slice

Lauren

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Prep Time 45 mins

Total Time 45 mins

Course Slices

Servings 24

Calories 0 kcal

Ingredients

  

1x2x3x

• ▢ 1 pack of Chocolate Ripple biscuits- or similar
• ▢ 110 g of butter - melted
• ▢ 200 g of glace cherries
• ▢ 395 g of condensed milk
• ▢ 2 ½ cups 200g of desiccated coconut
• ▢ 200 g of milk chocolate

Instructions

 

• Line a 28 x 18cm slice tin with baking paper, make sure you leave plenty of paper hanging over the edges to help you remove the Cherry Ripe Slice from the tin.
• Crush the biscuits until they are small crumbs. Place them into a bowl along with the melted butter and stir to combine.
• Pour the biscuit mixture into your prepared tin and push down with the back of a metal spoon to flatten the surface before popping into the fridge.
• Roughly chop the glace cherries (optional) and put them into a bowl. Add the condensed milk and coconut and mix well to combine.
• Pour and spread the cherry mixture over the chilled biscuit base (I find using two spoons is the easiest way to do this) and push down with the back of a metal spoon to flatten the surface. Place the slice into the fridge to chill for half an hour.
• Break the milk chocolate into pieces and place in a microwave safe bowl and cook for 30 second spurts until the chocolate has melted.
• Pour the melted chocolate over the top of the no bake Cherry Ripe Slice and put back into the fridge until it's set.
• Cut into small pieces and enjoy.

Nutrition

Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Thermomix Choc Cherry Slice Recipe

Line a 28 x 18cm slice tin with banking paper, make sure you leave plenty of paper hanging over the edges to help you remove the Cherry Ripe Slice from the tin.

Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 3 or until it has melted.

Add the chocolate ripple biscuits and blitz for 10 seconds on speed 7 or until the biscuits are crumbed and the ingredients have combined.

Pour the biscuit mixture into your prepared tin and push down with the back of a metal spoon to flatten the surface, before popping into the fridge.

Put the glace cherries into a clean Thermomix bowl and blitz for 2 seconds on speed 4 to chop – if you want your cherries to be smaller simply blitz for longer.

Add the condensed milk and coconut and mix for 20 seconds on speed 4, scraping the sides of the bowl halfway through.

Pour the glace cherry mixture onto the chilled biscuit base and flatten with the back of a metal spoon to smooth the surface. Place the slice into the fridge to chill for 30 minutes.

Break the milk chocolate into pieces and place in a microwave safe bowl and cook for 30 second spurts until the chocolate has melted.

pour the melted chocolate over the top of the no bake Cherry Ripe Slice and put back into the fridge until it’s set.

Cut into small pieces and enjoy.