š„ Easy Sāmores Cobbler š«
Ingredients:
For the Chocolate Base:
1 cup semi-sweet chocolate chips
Ā½ cup unsalted butter
1 (14 oz) can sweetened condensed milk
1 tsp pure vanilla extract
Pinch of fine sea salt
For the Cobbler Topping:
1 cup all-purpose flour
Ā¼ cup granulated sugar
1Ā½ tsp baking powder
Ā¼ tsp baking soda
Ā¼ tsp fine sea salt
6 tbsp cold unsalted butter, cubed
Ā½ cup buttermilk (or whole milk + Ā½ tsp vinegar, rested 5 minutes)
For the Topping Finish:
1Ā½ cups mini marshmallows
Ā½ cup crushed graham crackers
Optional: extra chocolate shavings or flaky salt
Instructions:
Preheat & Prep
Preheat oven to 350Ā°F (175Ā°C). Lightly grease a 9-inch square or round baking dish.
Make the Chocolate Layer
In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth. Stir in sweetened condensed milk, vanilla, and a pinch of salt until glossy and thick. Pour into the prepared dish and spread evenly.
Prepare the Biscuit Topping
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gently stir in buttermilk until just combinedādo not overmix.
Assemble
Drop spoonfuls of the biscuit dough evenly over the chocolate layer (it will spread as it bakes). Smooth lightly if needed, but keep it rustic.
Bake
Place in the oven and bake for 25ā30 minutes, or until the topping is golden and a toothpick inserted into the biscuit portion comes out clean.
Add the Sāmores Finish
Immediately after removing from the oven, scatter mini marshmallows and crushed graham crackers over the hot cobbler. Return to the oven for 1ā2 minutes just until marshmallows puff slightly (watch closely to avoid burning). For extra browning, use a kitchen torch if available.
Serve Warm
Let rest 10 minutes before serving. Best enjoyed the same day while the chocolate is still molten and the topping tender.
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