Cherry Ripe Balls – BellyBelly’s Famous Recipe!

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Cherry Ripe Balls This Cherry Ripe balls recipe comes with a warning that your butt size will increase as a result of eating these. We accept… Read More

4.5 stars based on 35 reviews Total time: Yield: Approximately 30 balls if you use a heaped teaspoon size for the balls (as shown) Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients: 6 × 52g Cherry Ripe bars 1 packet of Marie or arrowroot biscuits 2 tablespoons of cocoa 1 can sweetened condensed milk (get the Aldi’s brand if you can, as Nestle is a highly unethical brand – and Aldi’s is cheaper to boot) Desiccated coconut for rolling Directions:
1. Simply place the cherry ripe bars, biscuits and cocoa in a decent food processor and blend. Be careful if you have a stick/hand blender or smaller food processor – several members have blown theirs up doing this! If you don’t have a good food processor, you can use zip lock bags and attack them with a rolling pin – freezer bags are not thick enough and will break open. 2. Once you’ve got your mix ready, add the can of condensed milk, mix in well and roll into balls, covering with coconut. You might like to add some red food colouring to the coconut, or use red sprinkles instead of coconut or some other variation. Leave them to set in the fridge and you’re done!

Cherry Ripe Balls – BellyBelly’s Famous Recipe!

Cherry Ripe Balls - BellyBelly's Famous Recipe!

Cherry Ripe Balls

This Cherry Ripe balls recipe comes with a warning that your butt size will increase as a result of eating these.

We accept no responsibility for what might happen if you decide to proceed with this recipe.

One Cherry Ripe ball is never enough.

These mouth watering little beauties are great for gifts in a box or jar, or just because [you can’t stop drooling].

Hide in the laundry and eat them all before your kids do.

BellyBelly forum member, Telly Tubby, brought this recipe to attention in 2010, creating an annual mass Cherry Ripe ball hysteria!

Every Christmas since, it seems to find its way to the top of the forum chatter list, and everyone shares the new variations they’ve been experimenting with. Tim Tam, gooey choc peppermint, Boost, Maltesers and more.

Thank goodness we seem to forget these at any other time of year, because my waistline, well… it wouldn’t exist.

If you want to make some drool-worthy Cherry Ripe balls that you’ll be famous for amongst your friends and family, try these.

“OMG!!!!!!!!!!!!!!! I am inhaling one of these as I type this!!! seriously, make these. And then make another batch to give to everyone else.” — Elocin, BB Forum Member

“Ok ladies, they are ALL GONE!!! I made them YESTERDAY.. my daughter helped herself today and ate an entire small container in her room (i had them in 3 containers), my partner and I have had some and now picking during the day and then my daughter steals the rest AGAIN.. OMG parenting fail but FOOD GENIUS!” — Zarava Flutterby, BB Forum Member

“I made these last year (cherry & mint) as we were hosting Christmas, but the first batch was gone the next day! Did them again and we basically just tried to pretend they weren’t there.” — Teeki

Cherry Ripe Balls Recipe Variations

We’ve had some great suggestions for variations to this recipe, which you can read in the forum discussion here.

You can substitute the Cherry Ripe bars for whatever you like. Some members have tried Mint Slice, Crunchie, Choc Peppermint bars (these come out very gooey, I added around half a cup of coconut to try and ‘dry’ it out more!), Mars Bars, Boost bars, Oreo, Tim Tam and more, even mixing a combination of them. You can also finish the balls by dipping them in chocolate to make them even naughtier.

If you don’t have or use the Nice biscuits as per the recipe, you can use something similar like Marie, Arrowroot or Choc Ripple (which are especially good with a peppermint bar substitute). I’ve used all of these different biscuit types and they are all just as yummy.

“Oh dear, these are super yum! I’m going to be 3 sizes bigger after xmas!” — Butterfly Dawn

Overseas And Can’t Find The Ingredients?

The Cherry Ripe is an Australian chocolate bar, but I will see if I can find an equivalent you may be able to try. You may be able to replicate the Cherry Ripe by blending up glace cherries, coconut, chocolate and sweetened condensed milk, experimenting as you go. Here are the official ingredients:

Contains: Dark Chocolate (22%), Coconut (20%), Glace Cherries (15%).

Ingredients: Sugar, Coconut, Glace Cherries (Cherries, Sugar, Flavour, Colour (129)), Cocoa Mass, Wheat Glucose Syrup, Sweetened Condensed Milk, Vegetable Fat, Milk Solids, Gelatine, Cocoa Powder, Invert Sugar, Emulsifiers (Soya Lecithin, 476), Cocoa Butter, Flavours, Colours (102, 123), Mineral Salt (500). Dark Chocolate contains Cocoa Solids 38%.

Did You Enjoy Our Recipe Or Have Your Own Tips?

Please share your comments and feedback in the comments section below. Join our forum discussion to read loads more ideas. Enjoy!

More Delicious Christmas Inspiration

If you’d like more ideas for delicious Christmas treats, check out our Christmas cupcakes.


  • Recipe Serves: Approximately 30 balls if you use a heaped teaspoon size for the balls (as shown)

Ingredients

  • 6 × 52g Cherry Ripe bars
  • 1 packet of Marie or arrowroot biscuits
  • 2 tablespoons of cocoa
  • 1 can sweetened condensed milk (get the Aldi’s brand if you can, as Nestle is a highly unethical brand – and Aldi’s is cheaper to boot)
  • Desiccated coconut for rolling

Directions

  1. Simply place the cherry ripe bars, biscuits and cocoa in a decent food processor and blend. Be careful if you have a stick/hand blender or smaller food processor – several members have blown theirs up doing this! If you don’t have a good food processor, you can use zip lock bags and attack them with a rolling pin – freezer bags are not thick enough and will break open.
  2. Once you’ve got your mix ready, add the can of condensed milk, mix in well and roll into balls, covering with coconut. You might like to add some red food colouring to the coconut, or use red sprinkles instead of coconut or some other variation. Leave them to set in the fridge and you’re done!
Last Updated: December 16, 2015

4 comments

  1. I made these yesterday and took some to work to share among friends at morning tea this morning. My reaction and theirs was OMG…these are so delicious. Will definitely be making these yummy little morsels again.

  2. Just wondering how long would these last in the fridge if not eatin. I’m thinking of making them for little Christmas gifts thanks

    1. They are really quick and easy to make (and really quick and easy to eat them hehe!) but I am not sure how long they will keep I am afraid. Never really had that problem as everyone seems to inhale them! 🙂 I think you could probably freeze them, keeping them in a sealed container, but maybe do a test batch first to see how they defrost?

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