Cherry Ripe

"Cherry Ripe- The oldest Chocolate Bar in Australia!"

If the idea of chocolate, cherry and coconut all in your mouth at once conjures up a sweet sensation, then this is likely to be the chocolate bar for you!

A smooth mixture of cherries and coconut is smothered in Old Gold dark chocolate to create this unique tasting bar. Read on to find out more about the history of this bar as well as some interesting recipes for you to try:-

History of The Bar

The original bar was first manufactured by MacRobertsons, a confectionery company here in Australia.

It was first manufactured in 1924.

Cadbury acquired the brand as well as Old Gold and Snack brands in 1967.

The old logo was still left on the packaging by Cadbury until 2002.

They have recently brought out a new Dark Chocolate version which has dark cherries and even darker chocolate on the outside - yummy!

Recipes Using Cherry Ripe

  • Cheesecake is a popular way to use this iconic bar. You melt the bars with cream and sugar and then add to the cream cheese mixture. You can then top with chopped up bars too
  • Adding melted bars to a mud cake can really make your cake go with a bang!
  • Using chopped up chunks in a brownie recipe is also great
  • Try chocolate, coconut biscuits with finely chopped bars in home-made biscuits
  • Make your own Cherry Ripe

    I found this recipe on and it's the best likeness to the actual bar that I have found. Good for all those home sick Aussies missing their favourite chocolate bar.


    1 tin condensed milk
    250 grams shredded coconut
    4 ounces copha (a very Australian ingredient so try trex or vegetable shortening or hydrogenated coconut fat if you can't find copha) (
    1 pkt glaced cherries
    250 grams shredded coconut
    100 grams dark chccolate
    few drops cochineal or any pink food colouring


  • Line the tin with baking paper.
  • Overlap the edges, so it will be easy to lift the cherry ripe slice out before cutting.
  • Line small baking tray (approx 12″ x 10″) with crushed biscuits. Set aside.
  • In a bowl mix condensed milk, chopped cherries, 3 of the 4 ounces of melted copha and the pink food coloring. Mix well. Press down firmly over the crushed biscuit base. Set aside.
  • In a double saucepan melt chocolate and the remaining 1 ounce of copha over low heat, stirring continuously.
  • When completely melted, pour over the slice mixture, and spread evenly.
  • Chill in refrigerator for several hours.
  • When firm, hold the edges of the waxed paper to lift the slice out of the baking pan onto a cutting board.
  • Cut the slice into squares or triangles, of the size required.

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