| Sumario: | This study developed a chocolate-enrobed confection fortified with apricot (Prunus armeniaca L.) and mushroom (Agaricus bisporus L.) to enhance nutritional and functional value. Optimized using Response Surface Methodology (RSM), the confection comprised 74% sugar syrup, 16 % dried apricot slices, and 10% mushroom powder. The chocolate enrobed confection provided 384.36±0.97kcal with 4.16g protein, 4.16g fat, 2.19g fibre, 1.75mg iron, and 8.26mg vitamin C per 100g, while its low moisture (2.05%) supported longer shelf life. It also contained 13.58mg GAE/g total phenolics and showed concentration of 12.2mg/ml at IC50 DPPH radical scavenging activity, indicating strong antioxidant potential. The results demonstrate that incorporating these underutilized ingredients produces a nutrient-dense, antioxidant-rich confection, offering a healthier alternative to traditional chocolates and catering to the growing demand for functional foods.
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