HAPPY AUSTRALIA DAY!
Yes I know I'm a couple of days early. That is so that you can make this before hand if your going to make it to have at a BBQ or take with you to an Australia Day event!
For those family and friends that live Overseas you can make this even without the cherry ripes and still get a taste of home.
For my overseas readers, a Cherry Ripe is a chocolate bar available only in Australia it is coconut and glace cherries wrapped in smooth dark chocolate. Very very very yummy!
250 gm Choc Ripple biscuits (oreo's if you cannot get choc ripples), blitzed to crumbs
250 ml sweetened condensed milk
60 gm butter, melted
200 gm glace cherries, chopped
1 cup dessicated coconut
2 cherry ripe bars (optional)
150 gm dark chocolate, melted
These are cherry ripe bars, yum!
Chop up your cherries, don't be too finicky just roughly chop them.
Roughly chop your cherry ripes if using them.
In your mixing bowl place your biscuit crumbs, cherries, coconut, cherry ripe's.
Add your melted butter and condensed milk.
Stir until combined
Spread in your lined tin. Best to line it as it makes it easier to lift out the slice.
Place a piece of baking paper over the top and gently flatten with a potato masher. Refrigerate for an hour, this allows the slice to slightly set and you can remove the baking paper from the top.
Spread your melted chocolate over the top, give the tray a tap on the bench, this helps to smooth the melted chocolate and give it a nice finish. Refrigerate overnight, remove from the fridge and slice with a hot knife, this stops the chocolate from cracking.
Keep the slice in an air tight container in the fridge for up to a week.