Chocolates are semi-solid suspensions containing fine solid particles dispersed in a continuous fat phase. Chocolates are categorized as milk, dark, and white depending upon the content of milk fat, cocoa solids, and cocoa butter. Among these, milk chocolate bars are one of the most popular processed cocoa products globally. The integration of apricot kernel oil into milk chocolate bars introduces a novel sensory experience and potential health benefits. In this study the physical, chemical, and sensory properties of milk chocolate enriched with apricot kernel oil (0.5%, 0.10%, and 0.15%) were investigated. The incorporation of apricot kernel oil into milk chocolate aimed to enhance its nutritional profile and introduce a unique flavor element. Sensory evaluation was conducted using a trained panel to assess attributes such as aroma, taste, texture, and overall acceptability. The results indicated that panelist acceptance levels varied with the concentration of apricot kernel oil added, with the highest acceptance in terms of aroma, taste, and overall preference observed at the 0.5% addition level. The addition of apricot kernel oil resulted in a significant reduction in hardness, and the color differences between milk chocolate with and without apricot kernel oil were minimal. Furthermore, the incorporation of 0.5% apricot kernel oil significantly increased the moisture content and antioxidant activity of the milk chocolate.