Chocolate Marshmallow Nut Squaresallergy, beans, candies, diabetic 1 cup semisweet chocolate chips 1/3 cup smooth gf peanut butter 2 tablespoon corn syrup 1 1/2 cup cooked red kidney beans 1/2 teaspoon ground cinnamon 1 1/2 cup mini gf marshmallows 1/4 cup chopped nuts 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 2 1/2 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 |
