Mrs Rogers Ginger just makes this super yummy classic Kiwi fav just that little bit more special.
Crush the malt biscuits until they are a fine crumb. You can do this in the food processor if you have one!
Melt the butter and condensed milk together.
Divide the fruit puffs into 2 piles. Cut one pile into quarters and the other pile into halves.
Add the crushed biscuits, fruit puffs and ½ cup of the coconut and stir to combine. Pour the butter and condensed milk over and stir until completely mixed.
Make a log on top of some cling wrap lengthways. Then sprinkle some of the coconut on the top and push the log into shape using the coconut to create a coating on the outside. Try to turn the log around to cover completely with the coconut. Sometimes it’s easier to make a log shape and put it in the fridge for an hour until it becomes firmer to roll in the coconut.
Refrigerate for at least 4 hours and then slice into 1 cm thick slices. Keep in an airtight container in the fridge until required.
Ingredients
Directions
Crush the malt biscuits until they are a fine crumb. You can do this in the food processor if you have one!
Melt the butter and condensed milk together.
Divide the fruit puffs into 2 piles. Cut one pile into quarters and the other pile into halves.
Add the crushed biscuits, fruit puffs and ½ cup of the coconut and stir to combine. Pour the butter and condensed milk over and stir until completely mixed.
Make a log on top of some cling wrap lengthways. Then sprinkle some of the coconut on the top and push the log into shape using the coconut to create a coating on the outside. Try to turn the log around to cover completely with the coconut. Sometimes it’s easier to make a log shape and put it in the fridge for an hour until it becomes firmer to roll in the coconut.
Refrigerate for at least 4 hours and then slice into 1 cm thick slices. Keep in an airtight container in the fridge until required.
