Cherry Ripe Bars
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
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup (115 grams) self raising flour (see notes)
- 1 tbsp cocoa
- 1/3 cup (67 grams) superfine (castor) white sugar
- 1/2 cup (1 stick/113 grams) melted butter
- 1 cup crushed chocolate flavored cookies (see notes)
- 1+1/2 cup dessiccated coconut (unsweetened)
- 1 cup (306 grams) sweetened condensed milk
- 1 cup chopped glace cherries (see notes)
- few drops of pink food colour (optional)
- 1 cup chopped dark chocolate
- 1 tbsp butter (see notes)
Instructions
- 1
Preheat 350ºF/180ºC. Line a 8in x 12in (20cm x 30cm) baking pan with non stick paper.
- 2
Crush the chocolate 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.
- 3
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.
- 4
Place chocolate and butter in a microwave safe bowl. Microwave for 20 seconds on high, stir and repeat. Microwave the chocolate in 3 x 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.
- 5
Spread over slightly warm bar - the warmth of the filling will help you spread the chocolate topping
- 6
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.