Stacks of cherry ripe slice on brown parchment paper, with a knife in front and a glass of cherries as the back
2.6 from 5 votes

No Bake Cherry Ripe Slice

Prep Time: 15 minutes
Setting Time: 3 minutes
Total Time: 15 minutes
Servings: 16 serves
Calories: 377kcal
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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.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, Australian, British, World
Keyword: chery ripe slice, maraschino cherries

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 chocolate 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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