About this Chocolate Cherry Slice.
In Australia we have an amazing chocolate bar called Cherry Ripe made by Cadbury. It was first produced in 1924 and is now the oldest chocolate bar sold in Australia. Cherry Ripe chocolate bars are a wonderful combination of coconut and cherries coated in dark chocolate and have proved to be one of the most popular chocolate bars in Australia.
Based on the delicious Cherry Ripe chocolate bar, this Chocolate Cherry Slice is one of my favorites. I love Cherry Ripe chocolates almost as much as I love this slice. The base is crisp with a chewy, sweet filling but it is the chocolate topping that gilds the lily! These three layers combine into one yummy, sweet mouthful!
How to make Chocolate Cherry Slice.
When a slice (or bar) has three different layers you would think it is complicated and difficult, but not so with the Chocolate Cherry Slice. Concentrate on preparing one layer at a time because each layer is quite simple.
- First make the base.
- You will firstly need to crush chocolate flavored biscuits (cookies) to prepare the base. I like to Chocolate Ripple biscuits but any cocoa cookie would be fine.
- Sift the flour and cocoa. Sometimes I also sift the sugar if I think it is a bit lumpy.
- Mix together the crushed biscuits (cookies) with flour and sugar.
- Add the melted butter and mix well.
- Bake in a lined pan.
- Second prepare the filling
- Mix together condensed milk, coconut and cherries.
- Add a little red or pink food coloring if you want more color.
- Spread filling over cooked base. Tip: it is easier to spread the filling if you place spoonfuls of the filling all over the base before trying to spread. This way you can simply join up each spoonful. I use this technique quite often to make spreading sticky fillings or toppings.
- Return to oven to finish baking.
- Top with chocolate
- Place chocolate and butter in a microwave safe bowl.
- Microwave for 20 seconds on high, stir and repeat. Microwave the chocolate in 3 (20-second) intervals, stirring between each.
- Allow to stand for a few minutes. Stir again.
- If the chocolate has not totally melted. Try another 10 seconds in the microwave. Be careful not to overheat or you will burn the chocolate.
- Spread over slightly warm slice – the warmth of the filling will help you spread the chocolate topping.
- Cut into squares.
Do you want to know my tips for cutting Chocolate Cherry slice without cracking the chocolate?
In the past I have always had trouble cutting chocolate topped slices or bars. The chocolate always cracks, the filling gets squished and the slices look like they have been hacked with a chainsaw. Do you have that problem? Well, here’s my tips for near perfect choc-topped slices and bars.
- To begin, line the base of the pan with non stick paper. You can’t cut neat slices if you can’t get it out of the pan easily.
- Allow the chocolate topping to set but not harden completely. I do this by leaving it at room temperature overnight. If your room temperature is chilly, overnight may be too long. Conversely if your room temperature is warm, you may need to chill the uncut slice or bar in the refrigerator slightly. The important part is that the chocolate shouldn’t be hard – that’s when it will crack and the filling will get squished.
- Use a large, sharp knife to cut cleanly and firmly through the slice.
- Wipe the blade of the knife clean before you make the next cut.
The cherries in this slice.
Obviously this slice is called a Chocolate Cherry slice that means there must be chocolate and there must be cherries. I know that glace or candied cherries get a bad rap at times. However this combination of sweetened condensed milk, coconut and glace/candied cherries together with chocolate is so good. Be sure to find good glace/candied cherries. One thing I have noticed, is that in Australia glace cherries are no longer as bright red or as sweet as they once were which is probably a good thing. Because of this change I added a little pink food coloring to the filling.
If you can’t find glace/candied cherries there is no substitute that I know of. Why not try my Raspberry Streusel bars instead.
This updated post was first published on 10 March 2010
Chocolate and cherry is a classic combination and this slice is so easy to make. This has been adapted from an Australian Women's Weekly recipe
- 1 cup self raising flour see notes
- 1 tablespoon cocoa
- 1/3 cup sugar
- 1/2 cup melted butter
- 1 cup crushed chocolate flavored biscuits or cookies, see notes
- 1 1/2 cup dessiccated coconut unsweetened
- 1 cup sweetened condensed milk
- 1 cup chopped glace cherries see notes
- few drops of pink food colour optional
- 1 cup chopped dark chocolate
- 1 tablespoon butter see notes
Preheat 350F/180C. Line a 8in x 12in (20cm x 30cm) baking pan with non stick paper.
Crush the chocolate biscuits (cookies) or grind in the food processor until fine crumbs. Combine with sifted flour and cocoa and remaining ingredients for base and press into prepared pan. Bake for 20 minutes.
In a large bowl mix together coconut, condensed milk, cherries and food color ( if using) spread evenly over the hot base and return to oven for a further 15 minutes.
Place chocolate and butter in a microwave safe bowl. Microwave for 20 seconds on high, stir and repeat. Microwave the chocolate in 3 (20-second) intervals, stirring between each. Allow to stand for a few minutes. Stir again. If the chocolate has not totally melted. Try another 10 seconds in the microwave. Be careful not to overheat or you will burn the chocolate.
Spread over slightly warm slice - the warmth of the filling will help you spread the chocolate topping
Allow the chocolate topping to set but not harden completely or it will be hard to cut into neat squares. You can cool the slice in the refrigerator until just set or leave at room temperature overnight to set. Cut into 30 squares.
- Self raising flour can be substituted with 1 cup of all purpose flour plus 2 teaspoons baking powder.
- I use "chocolate ripple" biscuits which can be found in Australian supermarkets. However use your favorite cocoa cookie. Alternatively any plain sweet cookie can be used. Your base will simply be a little less chocolatey.
- Be sure to use unsweetened desiccated coconut not sweetened.
- Glace cherries are also known as Candied cherries. These are found in the baking aisle of the supermarket. If you can't find them, ask a store employee to help.
- 1 tablespoon of oil can be used instead of butter in the chocolate topping.
- Allow to set until firm but not hard before cutting into squares.