This cherry ripe slice is great with a cup of tea or coffee, and in lunchboxes!
What you need
1¼ cups flour
¾ cup desiccated coconut
½ cup brown sugar
¼ cup SR flour
2 tablespoons CADBURY BOURNVILLE Cocoa
185g butter, melted
1½ cups desiccated coconut, extra
395g can sweetened condensed milk
100g red glace cherries, quartered
125g CADBURY Dark Chocolate Melts
60g butter, extra, chopped
- WHISK together the flours, coconut, sugar and cocoa in a bowl. Add the melted butter and stir to combine. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Bake in a moderate oven 180oC for 15-20 minutes or until just firm to the touch. Cool slightly.
- COMBINE the extra coconut with the condensed milk and cherries. Gently spread over the base, smooth the surface and then bake in a moderate oven 180oC for 20 minutes or until golden brown. Cool on a wire rack.
- COMBINE the chocolate and extra 60g butter and melt gently in a bowl over simmering water. Spread over slice and allow to set at room temperature. Store in an airtight container until required. Cut into pieces and serve.
TIP: To slice neatly, chill the uncut slice before cutting with a hot knife. Cherry Ripe Slice may then be stored at room temperature and is best when served/eaten at room temperature.