Chocolate Pecan Cobbler Recipes

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CHOCOLATE PECAN SCONES



Chocolate Pecan Scones image

Okay, I have a thing about scones. When they're good, they're light and flaky and full of flavor. Be sure to use really good chocolate that you dice by hand so there are puddles of melted chocolate when you bite into them. And trust me, four teaspoons of Diamond Crystal kosher salt may sound like a lot but it makes all the difference.

Provided by Ina Garten

Yield makes 14 to 16 large scones

Number Of Ingredients 10

3 tablespoons plus 4 cups all-purpose flour, divided
1 1/2 cups medium-diced bittersweet chocolate, such as Lindt (8 ounces)
1 cup chopped pecans
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
4 teaspoons kosher salt
3/4 pound cold unsalted butter, 1/2-inch diced
1 cup cold heavy cream
4 extra-large eggs, lightly beaten
1 egg beaten with 2 tablespoons water or cream, for egg wash

Steps:

  • Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
  • In a small bowl, combine the 3 tablespoons flour with the chocolate and pecans and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the 4 cups flour, the sugar, baking powder, and salt. Add the butter and, with the mixer on low speed, blend until the butter is the size of peas. Measure the cream in a 2-cup glass measuring cup, add the eggs, and beat until combined. With the mixer still on low, pour the wet mixture into the dry mixture and combine just until blended. Add the chocolate and pecan mixture and mix just until combined. The dough will be very sticky.
  • Dump the dough out onto a very well-floured surface and knead it a few times to be sure the chocolate and pecans are well distributed, adding a little flour so the dough doesn't stick to the board. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut the dough with a 3-inch plain round cutter and place the scones on the prepared sheet pans. Reroll the scraps and cut out more scones. Brush the tops with the egg wash, sprinkle with sugar, and bake for 20 minutes, switching the pans halfway through, until the tops are lightly browned and the insides are fully baked. Serve warm or at room temperature.

CHOCOLATE COBBLER



Chocolate Cobbler image

It's impossible to resist the flavorful chocolate cobbler sauce that appears when this delightful cake bakes. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 cup self-rising flour
1/2 cup sugar
2 tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup whole milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream, optional

Steps:

  • In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.

Nutrition Facts : Calories 267 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 198mg sodium, Carbohydrate 53g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE COBBLER



Chocolate Cobbler image

Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!

Provided by dylansmom

Categories     Desserts     Cobbler Recipes

Time 45m

Yield 8

Number Of Ingredients 9

6 tablespoons butter
1 cup self-rising flour
¾ cup white sugar
1 ½ tablespoons unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract
1 cup white sugar
¼ cup unsweetened cocoa powder
1 ½ cups boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
  • In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
  • Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
  • Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g

PECAN PIE DUMP COBBLER



Pecan Pie Dump Cobbler image

We've found the most deliciously easy way to put a zero-effort spin on pecan pie. This dump dessert with a luscious, gooey, pecan pie-inspired filling and a crisp cake mix topping comes together in virtually no time but has tons of fall flavor. Adding a scoop of vanilla ice cream on top is extra indulgent-but a very good idea.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 8

2 eggs, slightly beaten
1/2 cup packed brown sugar
1 jar (12.25 oz) Smucker's™ caramel topping
1/4 cup butter, melted
3 cups pecan halves
1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup butter, melted
Vanilla ice cream, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, brown sugar, caramel topping and 1/4 cup melted butter with whisk until well blended. Stir in pecans. Pour mixture into pan; spread evenly over bottom of pan. Sprinkle top with dry cake mix; gently shake pan to distribute evenly. Pour 3/4 cup melted butter over top, tilting pan to cover as much of top with butter as possible.
  • Bake 25 to 30 minutes or until top is light golden brown, mostly dry on top and bubbling around edges. Cool 20 minutes before serving. Use large spoon for serving. Top individual servings with ice cream, if desired.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 70 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 26 g, TransFat 1/2 g

PECAN PIE COBBLER



Pecan Pie Cobbler image

I couldn't find a recipe, so I took it upon myself to devise this amazing dessert that combines the ease of a cobbler and the rich flavor of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1/2 cup butter, cubed
1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped pecans
1 cup packed brown sugar
3/4 cup brickle toffee bits
1-1/2 cups boiling water
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until combined., Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on wire rack for 30 minutes (cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 26mg cholesterol, Sodium 327mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE PECAN COBBLER (PAULA DEEN)



Chocolate Pecan Cobbler (Paula Deen) image

Make and share this Chocolate Pecan Cobbler (Paula Deen) recipe from Food.com.

Provided by marisk

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

6 tablespoons butter
3/4 cup sugar
1 cup self-rising flour
2 tablespoons unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 cup sugar
4 tablespoons unsweetened cocoa powder
1/2 cup pecans, chopped
1/2 cup toffee pieces
1 1/2 cups boiling water
ice cream (optional)
pecans, chopped (optional)
2 cups heavy cream
1/4 cup sugar
2 tablespoons caramel syrup

Steps:

  • 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.

Nutrition Facts : Calories 597.6, Fat 36.8, SaturatedFat 20.2, Cholesterol 105.9, Sodium 306.4, Carbohydrate 67.3, Fiber 2.4, Sugar 51.2, Protein 4.8

CHOCOLATE PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

PECAN PIE COBBLER



Pecan Pie Cobbler image

This pecan pie cobbler recipe is easy to make, and very tasty. The cobbler and sauce are created in one pan.

Provided by Jim Schiffman

Time 40m

Yield 12

Number Of Ingredients 9

6 tablespoons unsalted butter
1 ½ cups self-rising flour
1 ½ cups white sugar
⅔ cup milk, or more as needed
1 teaspoon pure vanilla extract
1 ½ cups packed light brown sugar
1 tablespoon ground cinnamon
1 cup pecan halves
1 ½ cups hot water

Steps:

  • Place butter in a 9x13-inch cake pan or casserole dish and put in the oven. Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, sugar, milk, and vanilla in a bowl. Stir to combine but don't overmix; batter must be of pouring consistency. If batter is too thick, add more milk.
  • Mix brown sugar and cinnamon together in a small bowl.
  • Remove melted butter from the oven and sprinkle pecans over top. Without mixing or stirring, pour batter over the pecans, sprinkle with brown sugar mixture, and carefully pour hot water over top.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 66 g, Cholesterol 16.3 mg, Fat 12.7 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 4.4 g, Sodium 213.5 mg, Sugar 52.7 g

CHOCOLATE PECAN PIE COBBLER



Chocolate Pecan Pie Cobbler image

What a fun variation on a traditional Pecan Pie! Source: http://www.rhodesbread.com/recipes/view/chocolate-pecan-pie-cobbler

Provided by Rhodes Bake-N-Serv

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

8 rhodes dinner rolls, thawed
1 cup corn syrup
1 cup sugar
3 eggs
2 teaspoons rum flavoring
1 1/2 cups whole pecans
1 cup semi-sweet chocolate chips
ice cream, if desired

Steps:

  • Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
  • Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
  • Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.

Nutrition Facts : Calories 361, Fat 15.4, SaturatedFat 3.9, Cholesterol 47.2, Sodium 109.3, Carbohydrate 55.7, Fiber 2.4, Sugar 32.5, Protein 5.1

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2014-09-12 2 (21 oz) cans apple pie filling. Vanilla Ice Cream, optional. Preheat oven to 375 degrees. Grease (I used Pam) a 9×13 baking dish. Set aside. Mix 2 cups of your chocolate cake mix, half a tablespoon of cinnamon and water until smooth. Set aside. In a separate bowl, combine the remaining half tablespoon of cinnamon and the rest of your cake mix.
From mixandmatchmama.com


PECAN PIE COBBLER RECIPE PAULA DEEN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pecan Pie Cobbler Recipe Paula Deen : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


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