This No-Bake Cherry Ripe Slice is so easy, anyone can make it – even the kids. The classic coconut and cherry combo layered between chocolate and chocolate biscuit, it takes just 15 minutes to make and no oven required

9 randomly placed cherry ripe slices on a piece of brown parchment paper, a glass of cherries at the back

So, we all know how much I like to make things I love from scratch – even though I could easily go buy them. I like knowing what goes into my food and I like the challenge of creating something from scratch in my kitchen.

If there is anything this No Bake Cherry Ripe Slice is NOT – it’s challenging. I’m calling this recipe in the top 10 easy recipes on Sugar Salt Magic. It’s a picnic, fete or easy bake sale recipe that even the kiddies can make and even though it uses cherries, it can be made any time of year.

What is Cherry Ripe Slice?

As the name implies this is my take on a cherry ripe chocolate bar in slice form. Three layers, each of which take around, ooooh, 5 minutes to make. 

  1. Chocolate biscuit / cookie base
  2. Cherry coconut middle
  3. Chocolate topping

That’s it. The hardest part about making this cherry ripe slice is waiting for it to set in the fridge.

2 pieces of cherry ripe slice stacked, on a piece of brown parchment paper, surrounded by more pieces and fresh cherries

You might also like these Cherry Ripe Brownie Bites, Black Cherry Jubes or this Easy Cherry Cake

Preserved or candied cherries?

What are maraschino cherries?

PRESERVED: Maraschino is a sweet liqueur made from cherries and Maraschino cherries are cherries that are preserved in a maraschino flavoured syrup. This recipe uses both the cherries and the syrup.

What are glace cherries?

CANDIED: Glace cherries are candied cherries. It’s like taking the maraschinio cherry and all the liquid and cooking it down until the cherries are sticky and candied. 

Maraschino cherries are ever so slightly less sweet and are softer than the glace variety. I use maraschino cherries in this recipe but feel free to swap them for glace if you prefer them or if they’re easier to get where you are. I’ve included notes on how to swap it in the recipe card.

You can make both these styles of cherries at home, something I plan to do when they’re back in season here.

The recipe suggests red food colouring to give a bold colour but it is totally optional. Without the colouring, you’ll still get a pretty pink filling.

Birdseye view of randomly placed pieces of cherry ripe slice on a piece of parchment paper. A silver knife sits to the side.

How to make Cherry Ripe Slice

Just a few simple steps and 15 minutes is all you need.

Pressing a cookie crumb mixture into the base of a square tin Mixing coconut, maraschino cherries and condensed milk in a glas bowl Pouring chocolate over the top of a cherry coconut mixture in a square tin

  1. Mix together melted butter and chocolate cookie crumbs and press them into the base of a lined 8×8 inch square tin
  2. Use the same bowl to mix the coconut, condensed milk, cherries, reduced cherry juice and food colouring if you want to. 
  3. Press the cherry mixture down on top of the cookie base then pour over a mixture of melted chocolate and coconut oil.

Tips and Tricks

  • Cookies: The recipe calls for oreos but you can use plain unfilled chocolate biscuits / cookies too. See the notes in the recipe card for the right mix.
  • Crumbs: You can use a food processor, blender or even a plastic bag with a rolling pin to crush the cookies then make sure to press the mixture firmly into the base of your tin.
  • Cherry Ripe layer: While a spatula is ok, it’s easiest to use your hands to mix the thick cherry coconut filling – so glove up and get to it.
  • Chocolate: Use good quality dark (70%) chocolate. The slight bitterness contrasts well to the sweet centre.
  • Coconut oil: While not absolutely necessary, the coconut oil helps to thin the chocolate so you can spread it in a nice thin even layer. 
  • Cutting: to get nice clean slices, use a sharp knife, heated in hot water then wiped dry. to score a line in the chocolate then start a very gentle sawing motion. Once you get through the chocolate layer, wipe the blade clean and cut all the way through.

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Stacks of cherry ripe slice on brown parchment paper, with a knife in front and a glass of cherries as the back

This is the perfect portable sweet treat for picnics, bake sales, school fetes or just a delicious afternoon tea. Whichever way you decide to eat this No Bake Cherry Ripe Slice, it won’t take long to disappear.

More no bake recipes

 

Stacks of cherry ripe slice on brown parchment paper, with a knife in front and a glass of cherries as the back

No Bake Cherry Ripe Slice

3.5 from 10 votes
This No-Bake Cherry Ripe Slice is so easy, anyone can make it - even the kids. The
classic coconut and cherry combo layered between chocolate and chocolate
biscuit, it takes just 15 minutes to make and no oven required.

Ingredients

FOR THE CHOCOLATE COOKIE BASE

  • 275  (2 packs) oreo cookies (notes)
  • 57  (1/2 stick / 1/4 cup) unsalted butter, melted

FOR THE CHERRY RIPE LAYER

  • 1 cup (200g) maraschino cherries in juice (notes)
  • 2 3/4 cups (250g) fine desiccated coconut
  • 1 (395g / 14oz) tin condensed milk
  • 3-4 drops red food colouring (optional)

FOR THE CHOCOLATE TOPPING

  • 200 g (7oz) dark (70%) chocolate
  • 2 teaspoons coconut oil

Instructions
 

FOR THE CHOCOLATE COOKIE BASE

  • Line an 8x8 inch square baking tin with baking paper.
  • Blend the cookies in a food processor to crumbs (or place in a plastic bag and gently bash with a rolling pin). Add the melted butter and mix well.
  • Tip the mixture into the baking tin and flatten out to make a firm, level base.

FOR THE CHERRY RIPE LAYER

  • Finely chop the cherries then add them to a bowl with the coconut, condensed milk and food colouring (if using).
  • Optional step: For a more intense cherry flavour, simmer 1/2 cup of the juice from the cherry jar over low heat, stirring every so often until it reduces by half. Add the 1/4 cup of reduced syrup to the coconut as well.
  • Mix to combine (notethen tip it over the cookie base and flatten out so that it is firm and level.

FOR THE CHOCOLATE TOPPING

  • Roughly chop the chocolate, then melt in 30 second intervals in the microwave stirring well between each.
  • When it's nearly completely melted add the coconut oil, heat for another 15 seconds, then stir until smooth.
  • Pour the chocolate topping over the cherry ripe layer, level out, then place in the fridge for 3-4 hours to set.

Notes

Special Equipment: 8x8 inch square baking tin, silicone spatula, food processor or blender
  • COOKIES: If you don't want to use oreos, you can use 250g plain unfilled chocolate cookie crumbs, then add 50g of dark chocolate to the butter, melt them together and mix through the cookie crumbs.
  • CHERRIES: You can use glace cherries if you prefer - use 1.5 cups, finely chopped in place of the maraschino cherries.
  • MIXING THE FILLING: The mixture is thick and sticky so the easiest way is to wear some food-safe gloves and use your hands.
    CUTTING NICE CLEAN SLICES: Use a sharp knife, heated in hot water then wiped dry. to score a line in the chocolate then start a very gentle sawing motion. Once you get through the chocolate layer, wipe the blade clean and cut all the way through.
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