This chocolate slice is great with a cup of tea or coffee, and in lunchboxes!
Cherry Ripe Slice
Ingredients
1 1/4 cups flour
3/4 cup desiccated coconut
1/2 cup brown sugar
1/4 cup SR flour
2 tablespoons CADBURY BOURNVILLE Cocoa
185g butter, melted
1 1/2 cups desiccated coconut, extra
395g can sweetened condensed milk
100g red glace cherries, quartered
125g CADBURY Dark Chocolate Melts
60g butter, extra, chopped
Method
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 180°C 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 180°C 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
Tips & Hints
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.
