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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Cherry Ripes are my favourite chocolate bar. For Non-Aussies, they are a dark-chocolate coated bar filled with a cherry-coconut filling, mmmm! I haven't tried this yet but just had to save it here! Ingredients:
250 g chocolate ripple biscuits, finely crushed |
1 cup desiccated coconut |
1/2 cup sweetened condensed milk |
100 g butter, melted |
65 g cherry ripe candy bars, chopped, to decorate |
4 (65 g) cherry ripe candy bars, chopped |
1/2 cup caster sugar |
1/2 cup thickened cream |
3 drops pink food coloring |
2 (250 g) packets cream cheese, chopped, at room temperature |
Directions:
1. In a medium bowl, combine biscuit crumbs, coconut, condensed milk and butter.
2. Press mixture firmly onto base and sides of a 22cm spring-form pan, using a flat-bottomed glass. Chill 20 minutes, until firm.
3. Filling: Meanwhile, in a medium saucepan, melt Cherry Ripe over low heat 4-5 minutes, until smooth. Add sugar, cream and colouring, stirring over heat until well combined. Cool.
4. In a small bowl, using an electric mixer, beat cream cheese until smooth. Beat in Cherry Ripe mixture until combined.
5. Pour mixture into prepared shell. Chill for 3 hours, or overnight, until firm. Serve topped with chopped Cherry Ripe bar.
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