Chocolate Apricot Marshmallow Crunch Bars
A delicious, Halloween version of traditional rice krispy treats.
Servings Prep Time
12 10minutes
Cook Time
5minutes
Servings Prep Time
12 10minutes
Cook Time
5minutes
Ingredients
Instructions
  1. 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.
  2. Soak the diced apricots in the juice for 5 minutes. Once they have softened, drain off any excess juice, pat lightly to dry slightly.
  3. Mix the diced apricots with the mini chocolate chips and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Let the mixture set at room temperature for an hour or two before cutting, preferably with a cleaver or strong, long knife.
Recipe Notes

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.