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10 hours
Prep: 20 minutes
Cook: 20 minutes
48 calories per serving view nutrition facts
24 servings
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| 1 | cup | chocolate (semi-sweet) | semi-sweet chips |
| 1/3 | cup | peanut butter | smooth |
| 2 | tablespoons | corn syrup | |
| 1 1/2 | cups | red kidney beans | cooked |
| 1/2 | teaspoon | cinnamon | ground |
| 1 1/2 | cups | miniature marshmallows | |
| 1/4 | cup | nuts | chopped |
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.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 6% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe is really good. It's not as messy as you think when first reading it. The meal, in the end tastes really marvelous, perfectly exemplifying the taste of real Chilean cuisine.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
