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+ servings
Two pieces of cherry ripe slice stacked on top of each other.
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4.32 from 16 votes

Cherry Ripe Slice

This classic Cherry Ripe Slice recipe is just like the Cherry Ripe Slice you grew up with! It's an easy no bake slice recipe and also includes Thermomix instructions too. 
Prep Time15 mins
Chilling Time2 hrs
Course: Slices
Cuisine: Australian
Keyword: Christmas, Slices, Thermomix
Servings: 16 pieces
Calories: 376kcal

Equipment

  • 1 20 cm square baking tin You can also use a 28x18cm slice tin

Ingredients

  • 110 grams butter melted
  • 395 grams sweetened condensed milk one tin
  • 250 grams Marie Biscuits or similar plain biscuit
  • 200 grams glace cherries finely chopped
  • 3 cups dessicated coconut 255 grams
  • 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.

Thermomix 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

  • 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.
  • You can omit the pink food colouring if you wish, however this is what gives the slice it's pink colouring.
  • It is important to use sweetened condensed milk and not evaporated milk for this recipe.
  • The slice mixture will be sticky - this is normal!
  • Milk chocolate can be used in place of dark chocolate.
  • The addition of coconut oil will assist the chocolate layer from not cracking when slicing.
  • 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! 

Nutrition

Calories: 376kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 298mg | Fiber: 5g | Sugar: 29g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg