This recipe provides instructions for making chocolate marshmallow nut squares using gluten-free ingredients. It calls for melting chocolate chips and peanut butter together and mixing in corn syrup. Pureed red kidney beans and cinnamon are then stirred into the chocolate mixture. Mini marshmallows and chopped nuts are added last and the entire mixture is pressed into a pan and chilled before being cut into squares. Each square contains 94 calories and provides 1 fruit and vegetable serving along with 1 fat serving containing 5 grams of total fat and 1 gram of saturated fat.

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Chocolate Marshmallow Nut Squares
1 c Semisweet chocolate chips
1/3 c Smooth GF peanut butter
2 tb Corn syrup
1 1/2 c Cooked red kidney beans
1/2 ts Ground cinnamon
1 1/2 c Mini GF marshmallows
1/4 c 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 and amp; veg. choice, 1 fats and amp; 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 and amp; Kay Spicer,
1993 Shared by Elizabeth Rodier, Feb 94