Chocolate Peppermint Cobbler

By á-43062

from ChocolateChocolateandMore.com

Ingredients

• For the batter:
• 6 TBSP unsalted butter, cut into 6 pieces
• 1 cup self rising flour
• 3/4 cup granulated sugar
• 2 TBSP unsweetened cocoa powder
• 1/2 cup chocolate milk
• 1/2 tsp. peppermint extract
• 1/2 tsp. vanilla extract
• 1/2 cup Andes Peppermint Crunch Baking Chips
• The sauce:
• 1 1/2 cups water
• 1/4 cup unsweetened cocoa powder
• 1 cup granulated sugar

Details

Adapted from chocolatechocolateandmore.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F.

2. Melt butter pieces in an 8x8 inch baking dish while the oven preheats. I made mine in large mugs for presentation reasons only...I recommend the 8x8-inch pan.

3. In a medium bowl, stir together the flour, 3/4 cup granulated sugar, and 1 1/2 TBSP cocoa.

4. Stir in chocolate milk, peppermint extract, and vanilla extract until smooth.

5. Fold in the Andes Peppermint Crunch Pieces.

6. Spoon this batter over the melted butter in the baking dish.

For the sauce:

7. Bring water, unsweetened cocoa powder, and sugar to a boil.

8. Slowly pour over the top of the mixture.

9. Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.