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.giveaway. And do visit the wonderful chocolate posts by other participating bloggers.