The orange and black Halloween color scheme can be a bit challenging when it comes to homemade sweets. If you want to avoid artificial food dyes and are hoping to leave pumpkin (as an ingredient) for Thanksgiving, what can you make? Chocolate apricot marshmallow crunch bars!
This recipe is a version of the standard rice krispy treats, with tiny diced apricots and mini chocolate chips of about the same size, sprinkled and then lightly pressed into the top of the marshmallow and cereal mixture. It could hardly be simpler.
Chocolate Apricot Marshmallow Crunch Bars are a perfect Halloween treat for kids and adults alike.
The rice krispy treat bottom brings back memories of making these no-bake delights when I was a kid. We cut them in squares and ate them with enormous pleasure, especially as we licked our slightly sticky fingers to get off the last little bit of marshmallow.
The top is a slightly more mature taste – a mixture of apricots and chocolate. As a young adult (probably home from college), I once came across a high brow New York City candy store that had a chocolate fountain. In the days before such things were common, watching dried apricots, fresh strawberries and other fruits pass on a conveyor belt as the chocolate poured over them was truly a sight to behold. Ever since then, I’ve loved chocolate and fruit together, whether the chocolate covers the fruit or they are simply tasted together.
Parchment paper makes the process clean as well as easy. Lining the pan with two long strips of parchment paper (overhanding the sides), avoids the need for buttering or or oiling the pan; folding the paper flaps over the top allows you to press the apricots and chips down without touching them.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 2 ounces dried apricots finely diced - about 1/2 cup diced (about 10 halves)
- 2 tablespoons juice (apple juice apple cider, orange juice or similar), heated in microwave or on stove
- 3 tablespoons butter melted
- 2 1/2 ounces mini chocolate chips - (about 1/3 cup)
- 3 ounces rice krispy cereal (5 cups)
- 8 ounces mini marshmallows (2 cups)
Ingredients
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- Put 2 long strips of parchment (one in each direction and both long enough to overhand the sides) in an 8" x 8" pan with 2" high sides. Set aside, near the stove.
- Soak the diced apricots in the juice for 5 minutes. Once they have softened, drain off any excess juice, pat lightly to dry slightly.
- Mix the diced apricots with the mini chocolate chips and set aside.
- Melt the butter in a large pot, then add the marshmallows and heat under a low light, stirring constantly, for about 2-3 minutes, until the marshmallows are completely melted.
- Quickly add in the rice krispy cereal and stir with a large spoon until the cereal and melted marshmallow (now almost a thick cream) are thoroughly mixed. Immediately scoop the mixture into the pan and with the back of the spoon, press it down so it is evenly distributed over the pan.
- Add the apricot and chocolate chip mixture on top, fold over the sides of the parchment and press lightly, until the fruit and chips are firmly embedded into the sticky cereal/marshmallow mixture.
- Let the mixture set at room temperature for an hour or two before cutting, preferably with a cleaver or strong, long knife.
Be careful not to let the marshmallow burn.
Keep the cereal and the parchment-lined pan right next to the stove - add the cereal just as soon as the marshmallow melts and then once they are mixed, move them to the pan. This operation is not difficult, but must be done without delay, or you'll have a sticky mess on your hands - i.e. don't answer a text or switch to better music in the middle of making this recipe.
For easy clean-up, after you've taken the mixture out of the pot, soak the pot in hot soapy water before scrubbing it.
Wendy, A Day in the Life on the Farm says
Very festive.
Laura says
Wendy – Thanks. I’m not so arts & crafty. This is about the limit of my Halloween craftiness:)
Laura says
Thanks Wendy.