Recipe - Chocolate Marshmallow Nut Squares

1 cup Semisweet chocolate chips
1/3 cup Smooth GF peanut butter
2 tablespoon Corn syrup
1 One half cup Cooked red kidney beans
One half teaspoon Ground cinnamon
1 One half cup Mini GF marshmallows
One fourth cup Chopped nuts

Use glutenfree ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with nonstick 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 One half 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 & veg. choice, 1 fats & 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 & Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip