Preparation time is 30minutes
Cook time is 2minutes
Total time is 32minutes
Serve is for 24 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
24
- 100grams choc ripple biscuits
- 250grams cream cheese, softened
- 1 1/2tablespoons desiccated coconut
- 50grams butter, melted
- 150grams dark chocolate
- 3 cherry ripe bars
- 24 maraschino cherries (to garnish)
- 2teaspoons vegetable oil
Method
Step 1 of 5
Process biscuits and coconut in a food processor until finely chopped. Transfer to a bowl and stir in butter. Divide mixture among 24 mini muffin holes, pressing down firmly for an even base. Refrigerate for 30 minutes.
Step 2 of 5
Beat cream cheese until soft and smooth. Finely chop Cherry Ripe bars, stir into cream cheese and spoon evenly over biscuit bases. Using a teaspoon, smooth top of filling. Refrigerate until firm.
Step 3 of 5
Microwave chocolate and oil in a microwave-safe bowl on medium in 1 minute bursts, stirring between minutes, for 3 minutes.
Step 4 of 5
Pour chocolate over the top of cream cheese mixture. Top with extra cream cheese (see tip) and a maraschino cherry. Refrigerate for 30 minutes.
Step 5 of 5
Slide a thin spatula around cream cheese cups and pop out of tin. Refrigerate until ready to serve.
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