Malted Milk Crumb

Directions

1. 1
   Toss the milk crumbs with the Ovaltine malt powder in a medium bowl until all of the crumbs are a light brown.
2. 2
   Pour the white chocolate over the crumbs and continue tossing until all of the clusters are enrobed.
3. 3
   Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.
4. 4
   (The result will be just like the original milk crumb, but with a cheetah-like spotting of light brown malt powder.)
5. 5
   The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.
6. 6
   Malted milk crumbs are used in the Chocolate Malt Layer Cake (page 139).