Baked Apples with Mexican Chocolate

For the Mexican Chocolate we use the Abuelita chocolate drink disks you can find at the grocery store.

Baked Apples with Mexican Chocolate

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  • Prep Time


  • Total Time


  • Servings



  • 2

    medium apples

  • 5

    large marshmallows, 1 quartered, 4 sliced in half

  • 1

    oz Mexican chocolate, coarsely chopped

  • 2

    oz (4 tbsp)unsalted butter

  • 2

    tbsp water


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.


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