Coconut Malt Delight will turn the dried fruit haters into congratulators! It’s actually a real tastebud malted delight!
Method
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Grease and line a 3 cm deep by 16.5 cm x 26 cm slice tin.
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Place 2/3 cup of condensed milk and butter in a saucepan and melt over low heat.
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Stir until butter melts.
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Process malt biscuits and malt powder in food processor until resembles fine breadcrumbs.
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Transfer biscuit mix into mixing bowl, pour in condensed milk and butter mix.
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Stirring until well combined.
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Spread biscuit mix over lined slice tin base, press into tin with fingers.
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Top with fruit mix (see below) and sprinkle with extra coconut.
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To make the dried fruit topping, combine remaining condensed milk, apricots, sultanas and coconut in a bowl and spread over the biscuit base.
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Refrigerate for 3 hours or until firm.
Recipe Hints and Tips:
- Coconut Malt Delight is not suitable to freeze.
- Keep refrigerated in an airtight container for up to 7 days.
