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Chocolate Marshmallow Nut Squares

 

36

Yield

24

servings

Prep

20

min

Cook

20

min

Ready

10

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 cup semi-sweet chocolate
semi-sweet chips, null, null
*
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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 5841% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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