I hope you've found that malt powder, because I've got two good recipes for you. The cheesecake, in particular, is excellent. Serve small pieces of it--it's very rich!

CHOCOLATE MALT CHEESECAKE
Crust:
1/4 cup unsalted butter or margarine, melted
1 cup finely crushed pretzels
1/4 cup sugar
Stir ingredients well; pat into bottom of a 9-inch springform pan.

Filling:
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup malt powder (I prefer natural, you can use chocolate flavor)
4 eggs
1 teaspoon vanilla

Beat cheese in large bowl until fluffy; blend in sweetened condensed milk, add other ingredients and mix thoroughly. Pour into crust. Bake in preheated 300 degree oven 65 minutes or until cake springs back when lightly touched. Cool, then chill.

I like to garnish the cheesecake with dollops of whipped cream centered with malted milk balls.

MALTED OATMEAL BARS

1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup sifted all-purpose flour
1/4 teaspoon salt
1/2 cup chocolate-flavored malt powder
3/4 cup quick-cooking rolled oats, uncooked
1/2 cup chopped walnuts

Cream butter and sugar. Add eggs and vanilla; beat well. Sift together flour, salt, and malt powder. Add flour mixture to creamed mixture; mix well. Stir in oats and nuts.

Spread batter in a greased 9-inch square baking pan. Bake in a preheated 350 degree oven 35 minutes. Cool. Cut into bars.