Amazing Cherry Ripe Slice from scratch

Amazing Cherry Ripe Slice from scratch
sue maree p cherry ripe slice recipe image

Amazing!! This recipe is an Aussie-style cherry ripe slice made from scratch without using any cherry-ripe chocolate bars. And yes, this chocolate cherry slice does remind me of the real cherry ripe. Cherry ripe slice recipes start with a chocolate biscuit base made with spelt flour, then a cherry coconut filling and topped with dark chocolate. There are a few steps to make this delicious homemade cherry ripe slice, but well worth the effort.

A while ago I had a request from a YouTube follower to make a cherry ripe slice as he can buy from a local bakery. I tested a few versions and this recipe inspired by little river kitchen is the best and closest flavour to the real chocolate bar. I swapped out plain flour for white spelt flour and added fewer cherries. I prefer this cherry ripe slice with fewer cherries, I think it's sweet enough.

What is cherry ripe?  

Cherry ripe is a dark chocolate, coconut and cherry chocolate bar sold in Australia. Cherry Ripe is one of the oldest chocolate bars still sold. It has been around for 90 years. MacRobertson's confectioner started producing cherry ripes in 1924. It is now manufactured by Cadbury Australia.

Cherry Ripe from Cadbury Australia

Takes = about 30 minutes plus overnight rest in the fridge
Bakes = 8 minutes then 15 minutes
Makes = 16-20 pieces

Base Ingredients

  • Melted butter – 125g (1/2 cup)
  • Cocoa powder – 30g or 3 heaped tbs
  • Sugar – 50g  (1/4 cup)
  • Spelt flour or regular – 150g (1 cup)

Filling Ingredients

  • Condensed milk – 397g tin
  • Pink food colour – a few drops
  • Desiccated coconut – 250g, 3 cups (try 200g)
  • Glace cherries chopped – 200g (I prefer it with fewer cherries than the original recipe but feel free to add more)

Chocolate Topping

  • Melted chocolate, 70% or 50% – 200g
  • Vegetable oil or coconut oil – 3 teaspoons


  1. Preheat oven to 190˚C/170˚C fan. Grease and line a square 20cm (8inch x8inch) tin or a slice tin 22 x 18.

2. Melt butter, stir in sifted cocoa powder, sugar and flour, press into the tin, and bake for 8 minutes.

3. Medium bowl mix coconut and condensed milk, chopped cherries and pink food colouring until the colour is blended.

4. Press onto the base and bake for 15 minutes. Allow to cool.

5. Pour over melted chocolate, then cool the slice on the bench for 30 minutes, then chill in the fridge for at least 3 hours before slicing. Overnight is always better. Remove the slice from the fridge for 10-20 minutes before cutting it into pieces.