Chocolate Marshmallow Nut Squares
Yield
24 servingsPrep
20 minCook
20 minReady
10 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| ⅓ | cup |
peanut butter
smooth |
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 ½ | cups |
red kidney beans
cooked |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 ½ | cups |
miniature marshmallows
|
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 79 | ml |
peanut butter
smooth |
|
| 3E+1 | ml |
light corn syrup
|
|
| 355 | ml |
red kidney beans
cooked |
|
| 2.5 | ml |
cinnamon
ground |
|
| 355 | ml |
miniature marshmallows
|
|
| 59 | ml |
nuts
chopped |
|
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, purée 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.
