🍫 Homemade S’mores Cobbler 🍫
Ingredients
5 oz (1 small box) cook-and-serve chocolate pudding mix
3 cups whole milk
12 full-sheet graham crackers (about 24 squares), broken into pieces
¾ cup miniature semi-sweet chocolate chips, divided
15 oz (1 standard box) dry chocolate cake mix (do not prepare the batter)
½ cup (1 stick) cold unsalted butter, thinly sliced
10 oz (about 5 cups) miniature marshmallows
Whipped cream, for serving (optional)
Instructions
Make the pudding: In a medium saucepan, prepare the chocolate pudding with 3 cups of milk according to package directions (typically brought to a boil while whisking, then simmered for 2 minutes). Remove from heat and let cool in the pot for 15 minutes.
Layer the base: Pour the warm pudding into a greased 9×13-inch baking dish and spread evenly. Arrange graham cracker pieces in a single layer over the pudding, then sprinkle with ½ cup of the chocolate chips.
Add cake layer: Evenly sprinkle the dry chocolate cake mix over the graham crackers—do not stir. Dot the surface with the sliced cold butter, distributing it as uniformly as possible.
First bake: Bake uncovered at 350°F (175°C) for 25 minutes, or until the cake layer is mostly set but may still have dry patches.
Stir gently: Remove from oven and carefully stir the contents just enough to moisten any dry cake mix pockets—this ensures even texture without overmixing.
Top and finish: Sprinkle the remaining ¼ cup chocolate chips and all the marshmallows evenly over the top. Return to the oven for 5–8 minutes, or until marshmallows are puffed and lightly golden.
Cool and serve: Let the cobbler rest for 15 minutes before serving. Top individual portions with a swirl of whipped cream if desired.
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