Working with one ladyfinger at a time, dip 7 - 8 ladyfingers in the coffee mixture and place them, side by side, in a single layer onto
the bottom of the loaf pan.
Cover
the bottom of each loaf pan with about one - quarter of the malted milk balls.
Pour the «batter» into
the bottom of a loaf pan, chop it up, and serve with toothpicks at a party.
Sprinkle half of the crust onto
the bottom of a loaf pan.
Preheat oven to 350 degrees F. Grease a 9 × 5 - inch loaf pan with coconut oil, line
the bottom of the loaf pan with parchment paper.
Another good way to check if it's done is to see if you can spot milk still bubbling around
the bottom of the loaf pan.
(TIP: Make sure crust is really compressed into
the bottom of the loaf pan so that it stays together when later cutting bars)
You will pour the cranberries into
the bottom of your loaf pan.
With a butter knife held perpendicular to
the bottom of the loaf pan, swirl the batter from one short side to the other of the pan, back and forth in looping pattern (watch the video for a visual demonstration!).
For easiest release, cover
the bottom of the loaf pan with lightly greased parchment paper.