Cooking oil spray, for greasing
290g packet dark choc melts
2 tbsp coconut oil
2 x 52g Cherry Ripe bars, chopped
3/4 cup mini marshmallows
1/4 cup glacé cherries, chopped
2 tbsp shredded coconut, plus extra to serve
2 tbsp slivered almonds
Place chocolate melts and oil in heatproof bowl. Sit bowl over a saucepan of simmering water over low heat. Stir until chocolate is smooth and melted (or, microwave on Medium in 30-second bursts, stirring until smooth). Transfer to heatproof jug.
Sprinkle Cherry Ripe pieces, marshmallows, cherries, coconut and almonds evenly into waffle stick hollows.
Pour melted chocolate over ingredients in waffle stick hollows to cover completely. Gently tap pan on bench to allow chocolate to settle into pan and remove air bubbles. Chill for several hours or until firmly set.
Loosen around edges of bars with a small spatula. Invert pans to release bars. Scatter with a little extra coconut to serve.
Store these sticks in an airtight container in the fridge.