Sophie's Cherry Ripe Slice

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Cherry ripes remind me of family Christmas traditions.

Each year my family has a strict tradition when it comes to setting up the Christmas tree. We must all be present. We must all have a cup of tea. Christmas with Bing must be playing and preferably a box of favourites must be present.

Dad and I both love the cherry ripes at the bottom of the favourites box and are total weirdos and fight over them.

Since Christmas is the only time we ever get boxes of chocolates, cherry ripes and therefore this slice remind me of Christmas evenings spent with my family.



Ingredients

Cherry Ripe Slice

(very loosely adapted from Made from Scratch)

Makes 20x20cm tin’s worth


For the base:

70g self raising flour

20g cocoa

25g desiccated coconut

100g butter, melted

1 teaspoon vanilla

1 very small egg


For the filling:

300g red glace cherries, finely chopped

250g desiccated coconut

2/3 cup condensed milk

3 cherry ripe bars, chopped

1/2 cup frozen raspberries, chopped

a few drops of pink food colouring


For the topping:

200g dark chocolate

2 teaspoons sunflower oil



Method

Preheat the oven to 180 degrees on bake.


To make the base, mix together the dry ingredients in a bowl. Stir in the melted butter and vanilla and then mix in the egg. Press into a baking tin lined with baking paper and bake for 12-15 minutes.


Finely chop the cherries (or blitz them in a processor) and mix in the coconut, condensed milk, raspberries and food colouring until a nice even pink colour is achieved. Then gently stir in the chopped cherry ripes. Press into the tin over the top of the chocolate base. Bake for 30-40 minutes or until the top surface turns a light golden colour. Leave to cool completely before covering with the topping.


In a heatproof bowl over saucepan of simmering water (make sure the bowl doesn’t touch the bottom of the pan and no water gets into the bowl), melt the chocolate and oil together. Once smooth and runny, spread over the cooled cherry filling layer. Leave to set in the fridge for a few hours before slicing up with a hot knife.


Enjoy! (and fight over the last piece with your Dad!)




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