Raisin, Cherry & Coconut Chunks

  • 100g Whitworths Juice Locked Raisins
  • 60g Whitworths Desiccated Coconut
  • 75g butter
  • 75g plain chocolate
  • 2tbsp golden syrup
  • 100g glace cherries, chopped
  • 125g Rich Tea biscuits, broken into small pieces

Ready… Steady… Bake…

  • Grease the base and sides of an 18cm (7") square cake tin, then coat evenly with 20g coconut.
  • Place the chocolate, butter and golden syrup in a heat proof bowl then melt over a pan of hot water, stirring well.
  • Add the remaining coconut, raisins, cherries and biscuits then stir thoroughly until evenly coated.
  • Pour the mixture into the coconut lined cake tin then press mixture down evenly.
  • Refrigerate then chill to set for 2 hours. Once set cut into squares serve and enjoy.
Print recipe
Our delicious Raisin, Cherry & Coconut Chunks are a great traybake and raisin snack, made using our Just Locked Raisins. For inspiration see our recipes.
  • 15 mins
  • Chill for 2 hours
  • Makes 9