Ingredients Jump to Instructions ↓

  1. 1 cup semisweet chocolate chips

  2. 1/3 cup smooth peanut butter

  3. 2 tablespoons corn syrup

  4. 1 1/2 cups cooked red kidney beans

  5. 1/2 teaspoon ground cinnamon

  6. 1 1/2 cups mini marshmallows

  7. 1/4 cup nuts -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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