Picnic Cherry Slice

A close up of the cherry slice showing the chocolate base layer, cherry filling, and chocolate top. The remaining full slice is in the background.

Inspired by the Australian chocolate, the Cherry Ripe, this picnic cherry slice is a decadent dessert. Layers of cookie base, cherries and coconut, and a chocolate topping make this dessert as pretty to look at as it is to eat. It’s perfect for a rich dessert or even a mid-day snack.

The filling features finely diced glace cherries, also known as candied cherries. These are mixed with condensed milk and desiccated coconut to round out the filling before the chocolate topping is added. A bit of red food coloring helps to make the filling pop a bright cherry red, but you can always leave it out for a more subtle flavor.

The cherry slice is very rich so only a small slice is needed. Another serving option is to cut into small bite-sized pieces and serve as finger food. Either way, you’ll love this sweet treat.

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A picnic table with the cherry slice and a small plate with an individual serving.
The slice can be sliced to-serve or pre-cut and stored.
A thin piece of cherry slice is served on a plate with the remaining full slice in the background.
The cherry slice is very rich so only a small slice is needed.
A full cherry slice on a cooling rack after baking the cherry filling layer but before adding the chocolate topping.
Cooking in a tart tin with a removable base makes handling the slice easy. If you don’t have one of these then line a similar sized pan with baking paper.
A close up of the cherry slice showing the chocolate base layer, cherry filling, and chocolate top. The remaining full slice is in the background.
This decant cherry slice is inspired by the Australian chocolate bar the Cherry Ripe. This is a great recipe when you can’t buy the original.

Picnic Cherry Slice Recipe

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A close up of the cherry slice showing the chocolate base layer, cherry filling, and chocolate top. The remaining full slice is in the background.
Inspired by the Australian chocolate, the Cherry Ripe, this picnic cherry slice is a decadent dessert.
Preparation 1 hour 20 minutes
Cook 30 minutes
Ready in 1 hour 50 minutes
Servings 12 Servings
CourseDessert
InfluenceAustralian
DifficultySeasoned
MethodBake
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Ingredients

Base

  • 1 cup all-purpose flour
  • 1/4 cup white sugar (caster sugar)
  • 1/4 cup cocoa powder
  • 1 stick butter melted

Cherry Filling

  • 7 ounces red glace cherries finely chopped
  • 14 ounces condensed milk
  • 3 cups desiccated coconut
  • 1 to 3 drops red food coloring

Chocolate Topping

  • 7 ounces dark chocolate
  • 3/4 ounce vegetable shortening unsalted butter

Equipment

  • 6-inch by 10-inch (16cm x 26cm) spring form pan or removable base tart tin
  • medium bowl

Directions

  • Preheat the camp oven to 350degrees F (180 degrees C).

Base

  • Lightly grease the tart tray.
  • Sift the flour, sugar, and cocoa into a medium bowl. Add the melted butter and stir to combine.
  • Spoon the mixture into the tart tray then gently press down to create an even base in the tray.
  • Bake for 10 minutes or until firm to the touch. Remove from the oven and rest. 

Cherry Filling

  • In a medium bowl, combine the finely diced cherries, condensed milk, coconut, and red food coloring. Stir to combine well for an even color.
  • Spoon the cherry filling over the base and smooth the surface.
  • Return to the oven to bake for 20 minutes or until firm to the touch. Set aside to cool for 30 minutes.

Chocolate Topping

  • Place the chocolate and vegetable shortening in a heatproof bowl over a saucepan of simmering water. Stir continuously until the mixture is smooth.
  • Pour the chocolate over the cherry filling and spread evenly. Set aside for 30 minutes to set.

To Serve

  • Slowly and carefully remove the full slice from the tart tray.
  • Cut the slice into serving-sized pieces. 

Nutritional Information

Sodium: 114mgCalcium: 118mgVitamin C: 1mgVitamin A: 330IUSugar: 28gFiber: 6gPotassium: 397mgCholesterol: 32mgCalories: 487kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 23gFat: 33gProtein: 7gCarbohydrates: 44gIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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