You’ll pag-ibig these if you’re a big tagahanga of the thin tsokolate mint Girl Scout cookies. The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the panghimagas bars will be dry. Refrigerating the mint bars allows the chocolaty tuktok layer to set properly. You can make the panghimagas up to one araw ahead. For a madami grown-up taste, you can also use dark tsokolate chips for some or all of the semisweet tsokolate chips in the glaze.
Yield: 20 servings (serving size: 1 piece)
Total: 3 Hours, 25 Minutes
Bottom layer:
4 1/2 ounces all-purpose flour (about 1 cup)
1/2 teaspoon salt
1 cup granulated...
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