Mexican Chocolate and Cajeta Cuernitos

Directions

• 1

  Preheat the oven to 375°F. Grease a baking sheet with non-stick cooking spray.
• 2

  Roll out the dough on a lightly floured surface. Use a pastry brush or spoon to spread half of the melted butter on the dough.
• 3

  Sprinkle the Mexican chocolate and chopped walnut over the buttered dough. Spread half the cajeta over the chocolate. Pull apart each dough triangle and roll the triangles up in the form of a horn, or cuernito, starting with the widest end down to the tip.
• 4

  Arrange each stuffed cuernito on a baking sheet. Spread remaining butter over the top.
• 5

  Bake for 10-12 minutes, or until the dough is golden-brown. Remove from the oven and top with a dollop of remaining cajeta. Enjoy!