A more grown-up version of our chocolate-pistachio marshmallows, glowing with Halloween color. Prep and Cook Time: 30 minutes, plus 1 hour to chill.

This Story Originally Appeared On sunset.com

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Yield:
Makes 24 apricots
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.

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  • Melt chocolate (see “Melting Chocolate: Be Gentle,â€Â? below). Remove from heat. Holding apricots from one end, dip them 1 at a time into the chocolate, turning to coat about 3/4 of the apricot. Use a knife to scrape excess chocolate off the bottom back into bowl. Hold apricot over bowl of pistachios and sprinkle the nuts over the chocolate.

  • Put apricot (nut side down) on baking sheet and repeat with remaining apricots. Chill until chocolate is set, about 1 hour. Store in an airtight container between sheets of waxed paper in the refrigerator for up to 2 weeks.

  • Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

  • Note: Nutritional analysis is per apricot.

Nutrition Facts

61 calories; calories from fat 51%; protein 1g; fat 3.4g; saturated fat 1.4g; carbohydrates 8.1g; fiber 1.1g; sodium 1.4mg.
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