600g dark cooking chocolate, chopped
500g desiccated coconut
100g copha, melted
395g can condensed milk
150g glace cherries, chopped
Few drops red food colouring
Melt half the chocolate and spread evenly over the base of a foil-lined 30x20cm cake tin. Rest, covered, in the fridge until set. Place coconut, copha, condensed milk and cherries in a large bowl and stir well to combine, add a few drops of food colouring and mix until evenly coloured. Spoon coconut mixture over top of chocolate and use the back of a spoon to press evenly. Refrigerate until set.
Melt remaining chocolate and spread evenly over coconut mixture and return to fridge until set, then cut into bars with a warm knife.
Store in an airtight container in the fridge.
