Method
- Pre-heat oven to 180°C and line a standard-size slice tin with
baking paper. - To make the base, combine all ingredients in a large bowl
and mix until it forms a playdough-like consistency. Press
evenly into the bottom of the prepared slice tin. Bake in the
preheated oven for 10 minutes. Remove from oven and set
aside to cool. - To make the filling, combine cherries, cherry juice,
condensed milk, coconut, and food colouring (if using) in a
large mixing bowl. - Press the filling mixture evenly over the cooled base,
smoothing with a spatula or the back of a spoon. Place back
in the oven for 20 minutes. Set aside to cool completely. - Break up chunks of Whittaker’s Coconut Block chocolate
and melt over a double boiler, or melt in the microwave (in
short increments to avoid burning). - Pour over the cherry layer and smooth. Place back in the
fridge until set. - Cut into pieces and serve.
Chocolate used
Coconut
View chocolate
Reviews (3 ratings)
Rated 3.7 out of 5
Kay
Rated 5 out of 5
Amazing recipe! Use this all the time. So easy. Sometimes I swap some of the Morrell Cherries for glacé cherries.
Kay
Rated 5 out of 5
Really good recipe. Baked the cookie part for a bit longer than required because it was too soggy. Tasted amazing
Angie
Rated 1 out of 5
This was just weird, odd consistency and couldn't really taste the cherries.
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