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No Bake Choc Cherry Slice

Prep Time45 mins
Total Time45 mins
Course: Slices
Servings: 24
Author: Lauren


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


  • 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.