Based on a childhood recipe that somehow fuses together the textures and flavors of fudge, brownies, and flourless chocolate cake, Bucky’s is the kind of thing you might crave for in the middle of the day. Now, Head Buck Migs Vargas is expanding the repertoire of the popular southern institution.

Available only at the Bucky’s Counter in BF Homes, Parañaque, which Migs once described as a “fully half-baked concept,” the new menu items appear poised to give the original Bucky’s recipe a run for its bunny.

Here’s what’s new:

The Bucky’s Tasting Board

Basically created for customers plagued with indecision (it is, admittedly, difficult to settle with just one flavor), this sampler plate offers customers the option to choose three mini slices of any Bucky’s flavor of their choosing. To top it off, it comes with a carafe of warm milk.

RIP Bars

With this new offering, Migs took a “more is more” approach. Combining Rice Krispies, peanut butter, brittle, and half-baked Original Buckies, this is the type of treat you eat in the afternoon, and then you’re good.

The Bucky’s Pi

If you’re not in the mood for the rich fare at the cafe, you may want to give this a go. By now, you’ll notice that Migs likes to fuse different desserts together to create something exciting, and their pie is no exception. A hybrid of shortbread crust, lemon filling, and their half-baked Blonde Buckies, it’s a decent foray into a new direction.

The Half-Baked Buckygatto

Putting their own twist to the affogato, their version features Half-Backed Blonde Bucky’s with graham crumbs and vanilla ice cream, drenched in espresso.

Nutty White Cookies

If you’re expecting bite-sized Bucky’s with their recently introduced cookies, then you may be in for a disappointment—but it’s not necessarily a bad thing! Firm on the outside and moist on the inside (unlike the gooey texture of Bucky’s), this baked good features white chocolate, brown butter, and macadamia nuts.

Mayan Spiced Cookies

These may look like your regular double-chocolate chip cookies, but they have a delightful kick to them! As the name indicates, this unassuming cookie packs dark chocolate, cinnamon, espresso grounds, and spices.

It’s too soon to tell which one of Migs’ latest experiments will become new customer favorites. If you prefer to stay on the safe side—that’s cool.One thing you can get in-store is a slice of Buckies with an extra scoop of vanilla cream that you can smear on it. Buckies n’ Cream is a best-seller, while Migs’ personal favorite is the Chunky Blonde.

If you want something a little more indulgent, try ordering a slice with a scoop of Carmen’s Best Madagascar Vanilla ice cream. “We make it warm using a waffle maker, then we add the ice cream and caramel,” Migs adds. The caramel they use is Casa San Luis Salted Caramel—“a hard one to beat”— but Migs has also been experimenting with his own sauces.

“I have one that’s malted fudge sauce, which kind of tastes like Milo, and another that’s chocolate fudge,” he says. Another idea he’s been working on is a spreadable version of Bucky’s. “They’re basically half-baked Buckies. Sometimes I purposefully not bake it fully, so it turns out gooey and spreadable.”

Hear that? He’s not done tinkering just yet!

Bucky’s Counter. Mezzanine Level JJACC BLDG 169 Aguirre Avenue, BF Homes, Parañaque. (0917) 844-5104. www.buckysnotabrownie.com. Open from 1 p.m. to 10 p.m on Mondays to Fridays, and 11 a.m. to 10 p.m. on weekends.

Photos by Patrick Segovia