(Recipe) Apricot Almond Dessert Bar – Video Demo

Joe Ninneman, Nutrition Services Manager and Chef at Aurora Medical Center – Hartford and Aurora Medical Center – Grafton; along with Kayla Halverson, Registered Dietitian, System Cbord Coordinator for Aurora Health Care, share how you can make this tasty Apricot Almond Dessert Bar.

This straightforward dessert is a simple, healthy alternative to satisfy that sweet tooth without sacrificing flavor. By including dried apricots, peanut butter, almonds and cereal as the main ingredients, this dessert features an emphasis on whole grains, proteins and natural sugars/sweeteners.

A little bit of chocolate goes a long way to push this dessert to the next level. A creative presentation on the plate catapults this into a decadent dessert that can please the palates of children and adults alike!


1/3 cup peanut butter, creamy
¼ cup margarine
2 tablespoons honey
¼ teaspoon almond extract
2 cup rice crispies cereal, crushed
½ cup dried apricots, finely snipped
2 tablespoons almonds, toasted and chopped
¼ teaspoon ginger, ground
5 oz. semi-sweet chocolate chips
½ teaspoon Crisco shortening
18 each mint, fresh leaf
18 tablespoons sugar free whipped topping


  1. In saucepan, combine peanut butter, margarine, honey and almond extract
  2. Cook over low heat just until combination is melted and nearly smooth, whisking constantly.
  3. Remove from heat and stir in rice crispies cereal, almonds, ginger, and 3/4 of the apricots and mix well.
  4. Wet hands and separate mixture into 1 oz portions. Press mixture into bar shapes
  5. In small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted.
  6. Drizzle chocolate sauce over bars, reserving half the mixture for presentation on the plate.
  7. Chill for about 15 minutes or until chocolate has set. Keep refrigerated until ready to serve.
  8. For presentation the plate, drizzle chocolate sauce across bottom of plate. Place formed bar in center of plate.
  9. Garnish with dollop of whipped topping, mint leaf and finely snipped dried apricot.

Nutritional Information per Serving

Yields 18 servings

Calories 140
Fat 9 grams
Sodium 105 grams

Meet the Author

Kayla Halverson, RD, CD is system coordinator, Food & Nutrition Services, at Aurora Health Care in Milwaukee, WI.

Read more posts from this author

The information presented in this site is intended for general information and educational purposes. It is not intended to replace the advice of your own physician. Contact your physician if you believe you have a health problem.

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