This one is for the chocolate and the condensed milk fans.
From memory, as a kid I never used to eat this slice when my Nanna made it. I don’t particularly like Cherry Ripe chocolate bars so I thought I wouldn’t like this one much, particularly when there were so many other amazing slices in Nanna’s container to choose from.
In more recent years though I have made this one for Mr My Sunday Bakes. He spied it in Nanna’s recipe book as I was going through it one day and requested it. It turns out it is now one of his favourites of the selection and one that I quite enjoy too.
This is probably one of the more time consuming slices that Nanna used to make and it creates more dirty dishes than most. This is because it consists of three delicious layers – a layer of chocolate biscuit, a layer of cherry, coconut, condensed milk goodness and a layer of chocolate on top.
Don’t let the time put you off though because really it is still an easy slice to make and involves no cooking. So no chance of burning anything – well except for the chocolate if you melt it in the microwave for too long.
- 185g unsalted butter
- ½ cup caster sugar
- 3 tablespoons cocoa
- 1 egg
- ½ cup coconut
- 1 packet marie biscuits, crushed
- ½ cup glace cherries, chopped
- 85 grams copha, melted
- 1 cup coconut
- 1 tablespoon caster sugar
- ½ tin (200g) condensed milk
- 3-4 drops cochineal (or red food colour)
- 200 grams dark chocolate
- Place aluminium foil in a 18cm x 28cm baking tin.
- Melt the butter and add the sugar and cocoa and bring to the boil (can be done in microwave).
- Add the egg, beat well and cook for 1 minute.
- Pour over coconut and crushed biscuits and mix to combine.
- Press into slice tin with a fork.
- Melt the copha in the microwave
- Combine all the filling ingredients in a bowl and mix to combine.
- Spread mixture over base and press down with a fork.
- Melt chocolate in the microwave for 30 seconds then stir. Repeat at 30 second intervals until melted.
- Spread chocolate over filling with a knife and chill for 2 hours.