JANUARY 8TH – ENGLISH TOFFEE

Chocolate Pecan Cobbler

6 Tbsp. butter

1 ¾ c. sugar, divided

1 c. all-purpose flour

½ tsp. salt

1 ½ tsp. baking powder

½ c. milk

6 Tbsp. unsweetened cocoa powder, divided

1 tsp. Vanilla extract

½ c. chopped pecans

½ c. toffee bits

1 ½ c. boiling water

Preheat oven to 350°. In shallow 3-quart casserole or 9” deep dish pie plate, melt butter in microwave for about 1 minute; set aside. In medium bowl, combine ¾ c. sugar, flour, salt & baking powder and 2 Tbsp. cocoa powder. Add milk, vanilla, and whisk until smooth. Spoon over melted butter. In another medium bowl, combine remaining 1 c. sugar, remaining 4 Tbsp. cocoa, the pecans and toffee bits. Sprinkle over the batter. Slowly pour boiling water over the top. Bake at 350 for 35-40 minute or until tops is crusty. Serve warm with ice cream if desired. Makes 8 servings.

2/2/18