Chocolate Cherry And Coconut Slice
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 12 pcs
Difficulty level: 3 out of 4
7 Ingredients
- 3 cup desiccated coconut
- 250grams Arnott's Chocolate Ripple
- 5milliliter Queen Rose Pink Food Colour
- 100grams Flora Plant Based Lightly Salted Butter, melted
- 180grams dark chocolate
- 200grams glace cherries, halved
- 395grams condensed milk
Method
Step 1 of 5
Line a 16cm x 26cm (base measurement) slice pan with baking paper, allowing the sides to overhang.
Step 2 of 5
Process the biscuits in a food processor until finely crushed (Alternately you can crush the biscuits in a snap lock bag using a rolling pin). Add the Flora Plant Based Butter and process or stir until combined.
Step 3 of 5
Spoon into the prepared pan and use the back of a spoon to spread and press the biscuit mixture evenly over the base. Place in the fridge to chill for 15 minutes.
Step 4 of 5
Meanwhile, combine the coconut, cherries and condensed milk in a bowl. Add 1-2 drops of pink food colouring and stir to combine. Spoon over the slice base and use the back of a spoon to smooth the surface. Place in the fridge to chill for 15 minutes..
Step 5 of 5
Spread the chocolate over the top of the slice. Stand at room temperature until set. Cut into pieces to serve
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