By Laura Bakhitiarian

A delicious spin on the classic Cherry Ripe! All ingredients available from your local Romeo’s.


200g dark chocolate
65g butter
65ml vegetable oil
85g castor sugar
2 eggs
150g self-raising flour
155g plain flour
3 x 52g Cherry Ripe Bars (chopped finely, or pulse in a blender)
20g desiccated coconut


In a medium saucepan over a low heat, combine the dark chocolate, oil, butter and sugar. Stir the mixture until melted and smooth, and the sugar has dissolved.

Remove mixture from heat and leave to cool for 10 to 15 minutes.

Preheat oven to 160C (fan-forced). Grease oven trays or line with baking paper.

Stir the eggs, plain flour and self-raising flour into the melted chocolate mixture. Once combined, add the finely chopped Cherry Ripe Chocolate Bars into the mixture aswell.

Roll 1 tablespoon of mixture into a ball, and flatten out in a dish of desiccated coconut. Repeat and place each flattened ball about 2cm apart on the oven trays.

Bake biscuits for 10 to 15 minutes. Cool on trays and then EAT!

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