Chocolate marshmallow nut squares

24 servings

Ingredients

Quantity Ingredient
1 cup Semisweet chocolate chips
⅓ cup Smooth GF peanut butter
2 tablespoons Corn syrup
1½ cup Cooked red kidney beans
½ teaspoon Ground cinnamon
1½ cup Mini GF marshmallows
¼ cup Chopped nuts

Directions

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat, stirring until smooth. (Or microwave at medium about 2½ minutes until mixture can be stirred smooth.) Stir in corn syrup. Remove from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate mixture until well blended. Stir in marshmallows and walnuts until coated. Cut large marshmallows with wet scissors if minis are not available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.

Cover and refrigerate at least 8 hours or up to 6 days before serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit & veg. choice, 1 fats & oils choice 5 grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared by Elizabeth Rodier, Feb 94

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