Choc Cherry Slice

Take pleasure in this moist coconut and cherry slice with a taste of tropical Australia. I have used this recipe for years and it is extremely popular, particularly since it reminds people of a Cadbury Cherry Ripe chocolate bar.

Ingredients for 15 squares

250 g shortbread

3 cup desiccated coconut (250 g)

1½ cups caster sugar (300 g)

1 cup milk (250 ml)

14 red glaze cherries (75 g)

120 g dark chocolate

1 tbls shredded coconut (10 g)

Method

Preheat oven to 180ºC and roll the shortbread out to a thickness of approx. 3 mm. and make holes with a fork all over the shortbread, before rolling onto a flat 19 x 29cm. baking tray lined with baking paper.

Bake in the oven on 180º C for approx 12 min. until light golden brown and allow to cool.
Mix desiccated coconut, sugar, milk and chopped cherries in a bowl with a spoon.

Spread evenly on the baked shortbread.

Bake in the oven on 180º C approx 25 min.

When cold spread melted dark chocolate evenly on top and drizzle with shredded coconut, place in the fridge to set.

Remove the tray from the fridge and let it sit at room temperature for 30 min., it will make it easier to cut without the chocolate cracking.

Cut into squares and store in a sealed container in the fridge.

Note: You can make the cherry slice with a biscuit crumb base.

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