Cherry Ripe Slice

This is by far my husbands favourite thing I make. I guess its my signature treat. His work colleagues send requests home for slice to be sent to work. It is a bit of a process and probably on the more expensive side of slice making, but it’s yummy and it makes a lot!

A rich chocolate and cherry slice. if you love cherries you will love this!


  •  250g packet plain chocolate biscuits- Choc ripple are good
  •  125g butter, melted
  •  4 cups desiccated coconut
  •  395g can Sweetened Condensed Milk
  •  2 x 100g packets red glace cherries, quartered
  •  125g copha, melted
  •  Pink food colouring
  •  1 1/2 cups  Dark Choc Melts, melted


  • Step 1
    Line slice tin base and sides with baking paper.
  • Step 2
    put all biscuits in a food processor until they look like breadcrumbs. Then add butter and mix until combined.
  •  STep 3
    Press mixture over base of tin firmly and refrigerate for 30-40 minutes.
  • Step 4
    Add coconut, cherries, condensed milk and copha in a bowl. Mix and add a few drops of pink food colouring to the mixture.
  • Step 5
    Get the base out of fridge and pour mixture over base. press the mixture firmly onto base evenly. You may need the back of a spoon as it is a bit sticky. Refrigerate for 10-15 minutes.
  • Step 6
    Melt chocolate and pour over the top of the slice. you can tip the tin slightly to ensure it is evenly spread and smooth. Refrigerate for approx 15 mins
  • Step 7
  • Remove slice from fridge. USing a hot knife score the top of the chocolate gently into portions it makes it easier to cut and serve it later. Refrigerate for 1 hr then serve.


  • I tend to chop up my cherries, small bits instead of whole cherries are nicer to eat through.
  • Always score the chocolate. If you don’t it gets messy when your slicing it up.




Happy eating!



  • January 25, 2018
  • 0
Tara Dixon
Tara Dixon
About me

I'm Tara and I'm the person behind No Cake For Breakfast. Feel free to visit the About page to learn more about what NCFB is all about.