Cherry Ripe Bars

• FOR THE BARS:
• 7 ounces, weight Milk Coffee Biscuits (plain, Sweet Biscuits)
• 2 cups Desiccated Coconut
• 10 ounces, weight Glace Cherries, Finely Chopped
• 1/2 cups Butter, Melted
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1/2 teaspoons Vanilla Essence
• 1/4 teaspoons Red Food Coloring
• FOR THE TOPPING:
• 4 Tablespoons Butter
• 8 ounces, weight Dark Cooking Chocolate

1. Grease a 9x13" pan and line it with baking paper, leaving some paper overhanging at the ends to make the bars easier to lift out once chilled.
2. Crush biscuits in a food processor until they become fine crumbs.
3. Mix biscuit crumbs, coconut and cherries in a large bowl. Add melted butter, condensed milk, vanilla and food colouring and mix until very well combined.
4. Press mixture evenly into the prepared pan using your fingertips. Cover and refrigerate until chilled and firm (at least 3 hours).
5. Once bars are firm, prepare the topping. Melt chocolate and butter in a pan over extremely low heat, stirring constantly. Remove bars from fridge and spread chocolate mixture evenly over the top of them. Refrigerate again until chocolate is set (about 1 hour).
6. Once chocolate is set, using a dry, hot knife, cut the bars into the desired number of pieces.
7. Store covered in fridge.

coffee, coconut, cherries, butter, milk, vanilla essence, ubc, butter, chocolate

Taken from tastykitchen.com/recipes/desserts/cherry-ripe-bars/ (may not work)