Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Syrup | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup semisweet chocolate chips
- 1/3 cup smooth gluten free peanut butter
- 2 tbsp corn syrup
- 1-1/2 cup cooked red kidney beans
- 1/2 tsp ground cinnamon
- 1 1/2 cup mini gluten free marshmallows
- 1/4 cup chopped nuts
- =
Directions
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.