SAN MIG COFFEE BARAKO, mixed with 1/2 cup hot water
red and green candy sprinkles
1/2 cup + 2
unsweetened cocoa powder
1 (225 grams)
DARI CREME BUTTERMILK
MAGNOLIA FRESH MILK
CHOCO CREME CONFETTI FINGERS
Combine all ingredients for the chocolate frosting in a bowl. Keep covered and set aside.
Beat margarine and sugar until color turns light yellow. Gradually add milk and continue to beat until light and smooth (about 10 minutes). Set aside.
Lightly brush flat side of broas with coffee.
Dip 10 pieces of broas (top side only) in choco frosting. Pipe crème filling on the flat side of another 10 pieces of broas then top with choco-frosted ones.
For the remaining broas, pipe crème filling on the flat side. Top with other broas. Top crème filling with red and green sprinkles then drizzle with remaining chocolate frosting.Makes 10 servings (2 pieces/serving)