Chocolate Marshmallow Nut Squares
Submitted by ss
No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
10 hrsThese no-bake chocolate peanut butter squares have a secret: pureed kidney beans blended right into the chocolate mixture. You won’t taste them, but they add fiber and protein while giving the bars a fudgy, truffle-like density.
Melting the chocolate chips with peanut butter and corn syrup creates a smooth, glossy base that coats the marshmallows and chopped walnuts as you fold them in. A half teaspoon of cinnamon adds a warm spice note that deepens the chocolate without announcing itself.
These need time to set. Press the mixture into the pan, chill for 45 minutes until firm, then refrigerate at least 8 hours (overnight is best) before cutting. The wait is worth it because the texture goes from sticky to sliceable.
Chef Tips
- Puree the beans until completely smooth. Any visible bean pieces will give away the secret ingredient.
- Cool the melted chocolate mixture for 5 minutes before adding marshmallows. Too-hot chocolate will melt them into a sticky mess instead of coating them.
- Line the pan with waxed paper for easy removal and clean cuts.
- These keep in the fridge for up to 6 days, making them a great make-ahead treat.
Variations
- Use white kidney beans (cannellini) instead of red for an even more invisible bean addition.
- Swap walnuts for peanuts to double down on the peanut butter flavor.
- Add a handful of dried cranberries for a tart, fruity contrast to the sweet chocolate.
Ingredients
Directions
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 2½ minutes until mixture can be stirred smooth.) Stir in corn syrup. Remove from heat.
Cool 5 minutes.
In food processor, purée 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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