For the Mexican Chocolate we use the Abuelita chocolate drink disks you can find at the grocery store.more
large marshmallows, 1 quartered, 4 sliced in half
oz Mexican chocolate, coarsely chopped
oz (4 tbsp)unsalted butter
1. Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or spoon, scoop out the seeds, forming a small crater in the center of each half. 2. Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tbsp butter into small pieces, and divide among the apples, placing over the chocolate. 3. Place water and the remaining 2 tbsp butter in a baking dish. Place filled apples in dish. Bake until a paring knife meets no resistance when inserted into the apples, about 20 to 30 min. 4. Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.