Chocolate Pecan Cobbler (Paula Deen)

Recipe by marisk
READY IN: 1hr 10mins




  • Preheat the oven to 350 degrees F.
  • Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
  • In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
  • Add the milk and vanilla, whisking until smooth.
  • Pour over the melted butter in the baking dish.
  • In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
  • Slowly pour boiling water over top of the cobbler.
  • Bake until top of the cobbler looks set, about 40 to 50 minutes.
  • Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
  • To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.