Prep 15 mins
Cook 30 mins
Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly available at ethnic markets or most major supermarkets.
- 2 medium apples
- 5 large marshmallows, 1 quartered, 4 halved crosswise
- 1 ounce mexican chocolate, coarsely chopped
- 2 ounces unsalted butter
- 2 tablespoons water
- Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in center of each half.
- Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over chocolate.
- Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20-30 minutes.
- Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.
My little girl is doing an apple unit and this gave us an opportunity to spend some time in the kitchen together. It was so yummy, although I didn't find the mexican chocolate I just used bakers chocolate. It was still 5 stars all around. The whole family enjoyed this one! Thanks