Food & Cooking Recipes Dessert & Treats Recipes Baked Apples with Mexican Chocolate 3.9 (65) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets. Ingredients 2 medium apples 5 large marshmallows, 1 quartered, 4 halved crosswise 1 ounce Mexican chocolate, coarsely chopped 2 ounces (4 tablespoons) unsalted butter 2 tablespoons water Directions 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 to 30 minutes. Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices. Cook's Notes Cooking times for different types of apples vary; begin checking for doneness after 20 minutes. Print