This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup baking cocoa
- 3/4 cup butter, melted
- 1 tablespoon vanilla extract
- 7-1/2 cups confectioners' sugar
- 1 cup chopped walnuts
- In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces. Yield: about 3-1/2 pounds.
Originally published as Surprise Chocolate Fudge in Light & Tasty December/January 2004, p31
Reviews for Surprise Chocolate Fudge
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review