Cherry Coconut Slice Recipes

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

CHOCOLATE CHERRY COCONUT SLICE

Steps:

• Make base first by combining butter & sugar in a bowl. Sift the flour and baking powder over the butter mixture and stir to combine.
• Using a large spoon, press the mixture into the base of the pan.
• Bake for 15 minutes or until light golden brown colour.
• To make the filling combine the coconut, condensed milk and eggs in a bowl. Mix well. Stir in the glace cherries and spoon the mixture over the warm base.
• Bake another approx 20 minutes or until golden brown in colour and firm to touch.
• Allow this to cool completely before adding the topping.
• To make the topping combine the chopped chocolate and butter in a heatproof bowl and microwave on high for 2-3 minutes, stirring after each minute with a metal spoon until the mix has almost melted. Stir until smooth and pour the topping over the filling and refrigerate for 20 minutes or until set.
• N.B. Slice can be sprinkled with extra coconut if desired sprinkle on just before the topping sets completely.

CHOCOLATE CHERRY SLICE

Steps:

• Put chocolate in top pan of double boiler over hot (not boiling) water.
• Melt, stirring occasionally.
• Pour into greased 8x8" pan and chill.
• Beat eggs and sugar until frothy and thick.
• Fold in coconut and cherries.
• Spread over bottom layer.
• Bake at 350F for 10-15 mins until a golden colour and firm to touch.
• Cool before cutting into squares.

CHERRY, CHOC & COCONUT TRAY BAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.