250gms of plain biscuits crumbled or food processed (I used gluten free arrowroots)
110gms of melted butter
4 cups of desiccated coconut
395gm can of sweetened condensed milk
200gms of glace cherries, finely chopped
125gms copha, melted
Rose pink food colouring
1 packet of dark chocolate melts
What You Do
Grease and line a slice tin with butter and baking paper. Leave baking paper extending over the sides of the tin so you can easily lift it out when it’s finished.
Place crumbled biscuits in a large bowl. You can food process biscuits or use a mortar and pestle. Add butter and stir in with a wooden spoon. Press mixture into the base of the pan (packed very tightly to stop it from crumbling later) and then refrigerate for 30 mins.
Mix coconut, condensed milk, melted copha and cherries into a bowl. Mix well. Add a few drops of food colouring (like a teeny tiny amount or otherwise it looks like unicorn vomit) and mix well. Spoon mixture into the tin and press down firmly with the back of the spoon. Refrigerate for 15 minutes. Cut slice into bite sized squares or bars.
Temper your chocolate using this method and coat your bars in chocolate. Dip the bars in the chocolate and scoop them out with a fork and tap it on the edge of the bowl to get rid of excess chocolate. Place your bars on a tray with baking paper and refridgerate until you're ready to eat them!
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/home-made-cherry-ripe-bars/