Need a quick holiday candy or treat that won’t break the bank? These Chocolate-Dipped Apricots will make simple, easy and delicious holiday candy! Dried apricots are dipped in dark and white chocolate and coated with crushed nuts, shredded coconut, and colorful sprinkles. These are probably the easiest candy or treats you’ll make this holiday season!
Making These Treats…
When you combine dried fruit with melted chocolate and a sprinkle of your favorite toppings, you turn them into these delicious holiday treats!
Dried apricots are one of those dried fruits that work perfectly for this quick and easy treat.
Best of all, they are budget-friendly and sold every where. They’re moist, chewy, and healthy to keep around in your pantry, in case you need something sweet every now and then.
Serve these scrumptious chocolate-dipped apricots with a homemade peppermint mocha latte, or with our easy low-fat caffe lattes, for a delicious and relaxing afternoon.
Reaons to LOVE Chocolate-Dipped Apricots…
a quick and easy treat to whip up
they make a healthy snack
easy candy to make give as gifts for the holidays
high in vitamins, minerals and especially in iron
also high in fiber
gluten-free and vegan
easy to pack-and-go
low in calories, fat and in sugar
When buying dried apricots…
When looking to purchase dried apricots, read the package carefully. They should be soft, chewy, and ORGANIC! You will pay a few pennies more, but they are worth it!
Dried apricots come in different sizes, small, medium, and large. The small ones will yield more when making these chocolate treats, and they make perfect gifts too!
Why buy ORGANIC?
If you find dried apricots with a bright, vivid orange color? These are most likely treated with sulfur dioxide. Sulfur dioxide is a preservative, and it is responsible for maintaining the appearance of the fruit and even prevents rotting.
Organic fruits, the ones that are not treated with sulfur vapor will not only taste better, but are better for everyone.
3-Easy Steps to Making These Little Treats…
First, you will need two packages of chocolates. One package of white chocolate and the other for dark chocolate. And, your toppings: sprinkles, crushed nuts, and shredded coconut.
Step 1: Melt one chocolate at a time. It’s easier to start with melting the white chocolate.
Step 2: Taking each apricot, one at a time, dipping into the white chocolate halfway, then sprinkling with one of the toppings and placing it on parchment paper.
Step 3: Then continue the same with dark chocolate and continue with the remaining apricots.
TIPS on HOW TO MELT CHOCOLATE…
You can use chocolate chips, mini chocolate chips, or even a good quality dark chocolate bar. Start with a dark chocolate bar that has been cut into small pieces, and you don’t need a lot of it, about 2 to 3 ounces will do.
You can melt chocolate in a double boiler or in a bowl that fits over a small pot simmering water on the stove. Use about one inch of water and be sure it doesn’t touch the bottom of the bowl that is holding your chocolate.
If melting in a double boiler, be sure no water or steam will touch the chocolate, or it will seize up into a solid mass, and you will have to start all over.
You can microwave the chocolate, but you will need to do it in increments of every 30 seconds or less, stirring the chocolate each time until it fully melts.
How to Make Chocolate-Dipped Apricots:
First, start by placing a sheet of wax paper or parchment paper on a large platter or baking sheet.
Next, place some crushed walnuts, about 2 tablespoons into a small bowl or dish. Then place some shredded coconut into a second small bowl or plate, and have the bottle of colored sprinkles nearby a third bowl.
Melt chocolate, one at a time. Start with melting dark chocolate first in a double boiler or microwave.
Take each apricot and dip most of the fruit into the chocolate. Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate. Then sprinkle with one of the toppings and place it onto the prepared baking sheet or pan.
Then do the same with melted white chocolate. But you will need to rinse the pot or bowl and towel dry before you start, or just use a different pan or bowl to melt white chocolate. Make sure there is not a drop of water in it before you start.
Place chocolate-dipped apricots into the refrigerator for about 30 minutes to chill. Best to serve at room temperature.
Storing and Freezing:
- Best to store these apricots in an airtight container. They will keep fresh for up to one week.
- If kept chilled in the refrigerator, they will keep fresh for up to 2 weeks.
- Plus, they freeze beautifully and up to one month.
Chocolate-Dipped Apricots make wonderful holiday candy!
Everyone will enjoy making them as much as we do. They’re fun, delicious and very easy!
A festive candy you can eat and indulge without guilt, and will leave you craving for more!
Best of all, one serving, about four chocolate-dipped apricots are only 40 calories… a win-win!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 12-ounces dried apricots
- 1/2 cup dark chocolate chips - melted
- 1/2 cup white chocolate chips- melted
- 2 Tbsp. finely crushed walnuts
- 2 Tbsp. finely shredded coconut
- colorful sprinkles
- Line a baking sheet with parchment or wax paper.
- Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
- First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
- Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
- Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
- Place the candy on parchment paper, and repeat for the remaining apricots.
- Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
- yields: 2 to 4 dozen