Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  semisweet chocolate chips
     1/3           cup  smooth peanut butter
  2        tablespoons  corn syrup
  1 1/2           cups  cooked red kidney beans
     1/2      teaspoon  ground cinnamon
  1 1/2           cups  mini marshmallows
     1/4           cup  nuts -- chopped

Preparation:

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.

Nutritional Information:

83 Calories (kcal); 5g Total Fat; (48% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 20mg Sodium