Ingredients
Cobbler Ingredients:
1 stick butter or margarine
½ cup granulated sugar
½ tsp. salt
1 ¼ cup self-rising flour
¼ cup cocoa powder
2/3 cup milk or whipping cream
½ cup honey
1 tsp. almond extract
1½ tsp. vanilla extract
1 cup English Toffee bits
Cobbler Crust Ingredients:
¼ cup cocoa powder
¼ tsp. salt
¼ cup granulated sugar
½ cup light brown sugar
1 ½ cups hot water
Topping Ingredients:
1 8oz. tub frozen whipped topping, thawed
1 Tbs. honey
½ tsp. ground cinnamon
¼ tsp. almond extract
½ cup chopped maraschino cherries
Preparation
Preheat oven to 350 degrees F.
Place butter in an 8×11 baking dish and allow to melt in oven.
While butter is melting, mix together dry cobbler ingredients in a large bowl. Add milk, honey and extracts. Mix. When butter has melted, take dish from oven and pour the chocolate mixture on top of the butter. Pour it evenly across dish.
Mix together dry crust ingredients except toffee in medium mixing bowl. Sprinkle dry mixture over the top of cobbler. Slowly pour the hot water over the entire dish. Bake for 30-35 minutes until top has hardened, but cobbler is still jiggly in middle.
Once out of the oven, sprinkle toffee over dish and let sit a few minutes for toffee to adhere to cobbler crust.
While cobbler bakes, create topping. Beat together all topping ingredients in a medium mixing bowl with hand mixer until mixture is stiff. Set aside in refrigerator until cobbler has finished baking.
Serve cobbler warm with dollop of topping on top.
