Chocolate Peppermint Crunch Cobbler with Hot Fudge Sauce
A rich chocolate cobbler studded with peppermint crunch pieces and topped with a hot fudge sauce that creates its own gooey layer as it bakes. The batter is spooned over melted butter, then the boiling chocolate sauce is poured on top, creating a magical dessert where the cake rises to the surface while the sauce settles underneath. Perfect for winter gatherings or holiday entertaining, this warm comfort dessert is best served with vanilla ice cream to balance the intense chocolate and refreshing peppermint flavors.
Ingredients
- 6 TBSP unsalted butter, cut into 6 pieces
- 1 cup self rising flourall-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt1:1glutenadds gluten
may affect rise slightly
Full guide → - ¾ cup granulated sugar
- 2 TBSP unsweetened cocoa powder
- ½ cup chocolate milkregular milk + 1 TBSP cocoa powder1:1dairy
reduces chocolate flavor slightly
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- ½ cup Andes Peppermint Crunch Baking Chips
- 1 ½ cups water
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Melt butter pieces in an 8x8 inch baking dish while oven preheats
- 3
Stir together flour, granulated sugar, and cocoa in medium bowl
- 4
Stir in chocolate milk, peppermint extract, and vanilla extract until smooth
- 5
Fold in peppermint crunch pieces
- 6
Spoon batter over melted butter in baking dish
- 7
Bring water, unsweetened cocoa powder, and sugar to boil for sauce
- 8
Slowly pour sauce over batter mixture
- 9
Bake for 30 minutes until set
- 10
Serve slightly warm with ice cream
Tips
Don't skip melting the butter in the baking dish - this creates the signature cobbler texture where batter floats above the butter layer.
Pour the hot sauce very slowly over the batter to prevent mixing - this creates distinct layers as it bakes.
Let cool for 5-10 minutes before serving to allow layers to set properly while still maintaining the warm, gooey texture.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave for 30-45 seconds.
Can be assembled up to 2 hours ahead and baked when ready to serve.
Serve warm with vanilla ice cream or whipped cream. Best within 2 hours of baking.
Common Mistakes
Don't overmix the batter to avoid tough texture
Pour sauce slowly to maintain distinct layers
Don't overbake or the bottom will become too thick and dry
Substitutions
Dairy-Free Swaps
reduces chocolate flavor slightly
Gluten-Free Swaps
may affect rise slightly
Full guide →General Alternatives
different texture and mint intensity
FAQ
Can I make this in individual portions?
Yes, divide between 4-6 ramekins and reduce baking time to 20-25 minutes. Check for doneness as smaller portions cook faster.
What if I don't have peppermint extract?
You can omit it for a pure chocolate cobbler, or substitute with mint extract using half the amount, or add crushed peppermint candies instead.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave for best texture, as reheating in oven may dry it out.