This copycat version of the classic Cherry Ripe has all the goodness of the iconic chocolate bar but is made even better with a chocolate biscuit base, sweet cherry and coconut filling, and a dark chocolate topping. This yummy dessert is also easy and quick to prepare, making it one of my all-time favourite sweet fixes.
The Best Homemade Cherry Ripe Slice
Whether you love 'em or hate 'em, Cherry Ripes can always give any classic sweet treat a run for its money! They are one of the most popular chocolate bars that feature a cherry, coconut, and chocolate combo that has bagged the hearts of many. This homemade version captures all the awesomeness of the commercially produced treat in a lusciously layered dessert form worthy of any occasion!
Below is the list of ingredients needed for this slice recipe and possible substitutes for them. Check out the recipe card below for the exact measurements.
For the chocolate biscuit base:
- Plain chocolate biscuits: I used Arnott's Choc Ripple biscuits for this recipe. The texture and taste are ideal for a crunchy base. For my readers outside of Australia, you can use any dry chocolate biscuits or shortbread such as Chocolate Graham Crackers or Kedem Chocolate Tea Biscuits.
- Unsalted butter: This will moisten the crumbled biscuits and bind them together while giving them a richer flavour.
- Can I use salted butter? Yes, that is fine, though expect your biscuit base to be a tad less sweet.
- Can I use vegan butter? Absolutely. Dairy-free butter works fine for this recipe.
For the cherry coconut filling:
- Desiccated coconut: This ingredient adds flavour and imparts a chewy texture to the filling.
- Can I use shredded dried coconut? Yes. You can place shredded coconut in a NutriBullet or food processor to make finer pieces, if you desire.
- Red glace cherries: These sweet and tarty preserves are the star of the show. The cherry bits on the filling give it a nicer texture and enjoyable mouthfeel.
- Can I substitute maraschino cherries for glace? Yes! Just make sure to drain and dry them properly.
- Sweetened condensed milk: Adds sweetness and gives the filling a creamy consistency.
- Can I use coconut milk instead? Sure, make sure to use full-fat and add sugar to taste when substituting. This will amp the coconut flavour even more.
- Red food colouring: This is what gives our cherry slice its iconic cherry red colour! You may adjust it based on your personal taste, of course, or drop it altogether.
For the chocolate topping:
- Dark or semi-sweet chocolate: The perfect topping to this delicious dessert!
- Can I use milk chocolate? Sure, although this will make the slice sweeter.
- Can I use chocolate chips instead? Many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labeled 'compound' or 'candy melts'). Substitute the 200 g block of chocolate with 200 g (7 oz / 1 heaped cup) of high-quality dark or semi-sweet chocolate chips.
- Canola oil will help make the chocolate topping silkier and smoother as they melt.
- Can I use vegetable oil? Yes, or any other type of unflavoured oil, for that matter.
Making Cherry Ripe Slice from Scratch
- Preheat the oven to 180°C (355°F).
- Grease and fill an 18 cm × 28 cm (7 × 11 inch) slice pan with baking paper.
- Make the chocolate biscuit base. Pulse chocolate biscuits in a food processor until it resembles breadcrumbs. Add melted butter in and mix until well incorporated. Spread mixture onto prepared pan. Firmly press the pan to distribute it evenly. Refrigerate base while making the filling.
- Make the cherry coconut filling. Pulse desiccated coconut, condensed milk, and ¾ of the cherries until smooth and even. Add food colouring one drop at a time, processing in between, until the red colour desired is reached. Roughly chop the remaining cherries and fold them into the coconut mixture. Spread the filling evenly over the base, then bake for 20-25 minutes until the edges brown.
- Make the chocolate topping. Stir chocolate and oil in a medium heat-proof bowl. Microwave at high for a minute, then stir. Microwave further in 30-second bursts while stirring in between until completely melted and smooth. Spread the melted chocolate bar evenly over the slice. Refrigerate for an hour or until chocolate has set. Remove from container and cut into 24 squares.
- Omit the glace cherries for a plain coconut slice.
- Serve without chocolate topping and dust with icing sugar instead.
Helpful Tips when Making Cherry Ripe Slice
- Don't have a food processor? Fear not! You may use a blender instead or do it by hand if you want to. Place the biscuits in a plastic bag and smash using a rolling pin or skillet.
- Let the baked layers cool down completely before pouring the chocolate glaze on top. Pouring it while it is still hot will melt the chocolate further and seep into the cherry layer, making it soggy.
- If you do not have a microwave, you can place the chopped chocolate and oil in a small bowl and put it on top of another bowl filled with hot water. Just stir until it completely melts.
- After pouring the chocolate topping, you may create a ripple effect by dragging a butter knife lengthways through the chocolate.
- Let the topping set before slicing to ensure you do not create a mess!
- Heat the knife with warm water to cut clean through our finished product for prettier and even slices.
Frequently Asked Questions
- How many calories are in a slice? If you follow the shown recipe, each serving of the cherry ripe slice would have 267 calories in total.
- Is cherry ripe vegan? This recipe is not, but adjusting it to suit your vegan need is quite easy to do. I added all the vegan substitutions on the Ingredient section above for guidance.
- Can I make cherry ripe slice without condensed milk to reduce the sweetness? If the sweetness is too much for you, you may use other substitutes such as buttermilk or almond milk and adjust the taste with sugar based on your preference.
- Can I make it gluten-free? As long as the biscuit you use is free of gluten, the rest of the ingredients are suitable for a gluten-free diet.
You may keep the slices at room temperature or keep them refrigerated for seven days in an airtight container. You can wrap the slices in foil for longer storage time or place them in freezer bags and freeze for at least 3 months! Thaw at room temperature before serving
For the Chocolate Biscuit Base
- 250 g (9 oz) plain chocolate biscuits (I use Choc Ripple biscuits)
- 100 g (3.5 oz) unsalted butter, melted
For the Cherry Coconut Filling
- 1 ½ cups desiccated coconut
- 400 g (14 oz / 2 cups) red glace cherries
- 395 g (14 oz) tin sweetened condensed milk
- 4 drops red food colouring
For the Chocolate Topping
- 200 g (7 oz) block dark or semi-sweet chocolate, roughly chopped
- 1 teaspoon canola oil
For the Chocolate Biscuit Base
- Preheat the oven to 180°C (355°F). Grease and line a 18 cm x 28 cm (7 x 11 inch) slice pan with baking paper, ensuring there's at least 3 cm (1 inch) of overhang to allow for easy removal of the slice.
- Place chocolate biscuits in the bowl of a food processor and process until the mixture resembles breadcrumbs. Add melted butter and process until well combined.
- Spoon the mixture into the base of the prepared pan. Firmly press into the pan, ensuring the mixture is distributed evenly. Refrigerate the base while you make the filling.
For the Cherry Coconut Filling
- Clean out the bowl of the food processor. Add desiccated coconut, condensed milk, and 300 g (10.5 oz / 1 ½ cups) of the glace cherries. Process until well combined and consistent in colour.
- Add drops of food colouring one at a time, processing in between, until the desired red colour is reached. You may need to add more food colouring than you think!
- Roughly chop the remaining 100 g (3.5 oz / ½ cup) of the glace cherries. Stir the chopped cherries through the coconut mixture. Spread the filling evenly over the base and bake for 20-25 minutes or until the edges begin to brown.
For the Chocolate Topping
- Stir together the chopped dark chocolate and canola oil in a medium heat-proof bowl. Microwave at full power for 1 minute. Stir. Microwave in further 30 second bursts, stirring well in-between, until chocolate is completely melted and smooth.
- Spread melted chocolate evenly over the warm slice. Create a ripple effect by dragging a butter knife lengthways through the chocolate. Refrigerate for 1 hour or until the chocolate has set. Carefully remove from tin and cut into 24 even squares. Enjoy!
- You can keep the slice un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- Chocolate: many chocolate chips aren't designed to be melted down. If you want to use chocolate chips instead of a block of chocolate, make sure they are high quality (not labelled 'compound' or 'candy melts'). Substitute the 200 g block of chocolate with 200 g (7 oz / 1 heaped cup) of high quality dark or semi-sweet chocolate chips.
- Using milk chocolate: you can use milk chocolate for the chocolate topping although this will make the slice sweeter.
- Canola oil: You can substitute canola oil for any type of vegetable oil or omit it completely.
- American substitutes for Choc Ripple biscuits: if you can't find Choc Ripple biscuits, you can use Chocolate Graham Crackers or Kedem Chocolate Tea Biscuits.
Nutrition Information:Serving Size: 1/24th of Slice
Amount Per Serving: Calories: 267Total Fat: 13gSaturated Fat: 8.8gTrans Fat: 0gUnsaturated Fat: 0.4gCholesterol: 0mgSodium: 69.2mgCarbohydrates: 34.1gFiber: 8.5gSugar: 28.8gProtein: 2.5g