Entertaining

If you love Cherry Ripe just wait until you try our dark chocolate and cherry crumble bars

Name: Dark chocolate and cherry crumble bar recipe
Yield: 9
Ingredients: 2 cups (300g) plain flour; 1/3 cup (35g) Dutch cocoa, sifted; 3/4 cup (165g) caster sugar; 1/2 cup (35g) shredded coconut; 200g unsalted butter, melted; 100g dark chocolate, melted; 1/2 tsp salt flakes; 2 x 415g cans stoneless black cherries in syrup; 1 cup (220g) caster sugar; 1 tbs arrowroot

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by Georgina Esdaile

Food Editor

Sep 15, 2021

If you love Cherry Ripe, just wait until you try this slice.

2 cups (300g) plain flour
1/3 cup (35g) Dutch cocoa, sifted
3/4 cup (165g) caster sugar
1/2 cup (35g) shredded coconut
200g unsalted butter, melted
100g dark chocolate, melted
1/2 tsp salt flakes

Cherry filling

2 x 415g cans stoneless black cherries in syrup
1 cup (220g) caster sugar
1 tbs arrowroot

Method

1.

Preheat oven to 180°C. Lightly grease a 20cm x 30cm lamington pan and line with baking paper. Place flour, cocoa, sugar, coconut and 1/2 tsp salt flakes in a bowl and mix to combine. Add the melted butter and chocolate, and stir to combine, reserving one-third of the mixture. Press the remaining mixture into the base of the prepared pan and smooth the top with the back of a spoon. Bake for 15 minutes or until firm and dry to the touch.
2.

Place the cherries, their syrup and sugar in a small saucepan over medium heat. Simmer for 20 minutes or until reduced with a jam-like consistency, then add the arrowroot and cook for a further 1 minute. Use a potato masher to roughly crush the cherries. Pour the mixture over the baked base and sprinkle over the remaining chocolate mixture. Bake for a further 20 minutes or until the top is firm.
3.

Allow to cool in the pan completely before slicing to serve.