Chocolate coconut cherry bars

    1 hour

    These homemade bars are made with chocolate, desiccated coconut, sultanas and glacé cherries. Great for a picnic or as a treat in the school lunchbox.


    Dorset, England, UK
    67 people made this

    Serves: 8 

    • 225g (8 oz) chocolate
    • 110g (4 oz) caster sugar
    • 55g (2 oz) butter or margarine
    • 1 egg, beaten
    • 110g (4 oz) desiccated coconut
    • 55g (2 oz) sultanas
    • 55g (2 oz) glacé cherries, quartered

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 150 C / Gas 2. Grease and line a 30x18cm (12x7 in) baking tray with baking parchment.
    2. Break the chocolate apart and melt in a double boiler. Once melted, pour into the prepared baking tray and spread out evenly to give a good chocolate base. Chill in the fridge until set.
    3. Meanwhile, in a bowl, cream together the sugar and butter until light and fluffy. Add the beaten egg, then the coconut, sultanas and cherries and mix well. Remove the chocolate from the fridge and spread the mixture out evenly over the set chocolate base.
    4. Bake for 45 minutes, until firm. Remove from oven and mark into squares after 5 minutes. Return to the fridge to set.
    5. Once set, slice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This is lovely, i did tweek the recipe abit though i doubled everything, but used the same size tin as in the recipe, it's just that there seemed very little to spread. Very tasty and will deffo be making this again.  -  19 Jul 2013


    I have been searching for this recipe for about 15 years!!! My Nan used to make it and for some reason in South Devon where we grew up it was called Nutty Slack (never found out why!). With much trepidation I am off to make this and hope it lives up to my memories.... Thank you so so much  -  20 Mar 2014


    I remember these bars from my childhood, I have been looking for this recipe which my grandma left on a piece of paper for me before she passed away but was unfortunately misplaced. I halved the recipe and used a loaf tin (didn't want to waste ingredients if it wasn't as I remember) and it came out perfect, I did leave it in the oven for about 5/10 minutes longer as it looked pale but that caramelised it too much (as had to substitute caster sugar for golden granulated) still tasted amazing. Thank you so much for bringing back such lovely childhood memories of baking with gran and saving me the trouble of searching for another 10 years!  -  23 Jul 2014