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CHOCO CREME CONFETTI FINGERS

Ingredients:

40 pc broas
1 (17 g) pack SAN MIG BARAKO 3 IN 1 COFFEEMIX, mixed with 1/2 cup hot water
red and green candy sprinkles

Choco Frosting

1/2 cup + 2 tbsp powdered sugar
2 tbsp unsweetened cocoa powder
2 tbsp water

Creme Filling

1 (225 g) bar DARI CREME BUTTERMILK
1/2 cup sugar
1/2 cup MAGNOLIA PURE FRESH MILK

Procedure:

  1. Combine all ingredients for the chocolate frosting in a bowl. Keep covered and set aside.
  2. Prepare creme filling by beating margarine and sugar until color turns light yellow. Gradually add milk and continue to beat until light and smooth (about 10 minutes). Set aside.
  3. Lightly brush flat side of broas with coffee.
  4. Dip 20 pieces of broas (top side only) in choco frosting. Pipe crème filling on the flat side of another 20 pieces of broas then top with choco-frosted ones.
  5. Top red and green sprinkles then drizzle with remaining chocolate frosting.

Makes 20 servings

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