Ingredients (serves 16)

• 1 cup self raising flour
• 1 Tbs cocoa powder
• 1/3 cup sugar
• 125 g melted butter
• 100g choc ripple biscuits, crushed
• 1 1/2 cups desiccated coconut
• 1 tin condensed milk
• 200 g red glace cherries, chopped
• few drops red food colouring-or as desired or even left out
• 50 g dark chocolate

Method

1. Preheat over 180C. Line a 20cm x 30cm baking pan.
2. Mix self raising flour, cocoa powder, sugar, melted butter and choc ripple biscuits together and press into prepared pan, bake for 20 minutes.
3. For the coconut filling, mix together coconut, condensed milk, cherries and food colour.
4. Spread evenly over base and return to oven for a further 15 minutes.
5. Melt dark chocolate drizzle over cooled slice.
6. For a decorative effect, drizzle with white chocolate then when chocolate is set cut into squares and serve.