Chocolate Bean Fudge Recipes

SURPRISE CHOCOLATE FUDGE

Steps:

• 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.

PINTO BEAN FUDGE

Steps:

• Grease a 9x13-inch baking pan.
• Put pinto beans in a blender; puree until smooth. Transfer bean puree to a bowl.
• Combine cocoa powder, butter, and vanilla extract with bean puree; mix well. Add confectioners' sugar; beat with an electric mixer on high speed until fudge is thoroughly mixed, about 3 minutes. Stir in walnuts.
• Spread fudge into the prepared pan. Refrigerate until firm.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

CHOCOLATE BEAN FUDGE

Steps:

• Line 8 or 9-inch square pan with foil with foil extending over 2 ends. Lightly spray foil with cooking spray. In food processor or blender, combine beans, butter and vanilla. Cover; process 30 seconds or until smooth. In large mixing bowl, combine powdered sugar and cocoa. Pour in bean mixture. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. By hand, stir in nuts. Spread evenly in pan. Refrigerate at least 2 hours or until chilled and set. Lift from pan using foil. Place on cutting board; remove foil. Cut 6×6 into squares. Store covered in refrigerator. Tip: This creamy fudge softens at room temperature. Serve it chilled and store in the refrigerator.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

BLACK BEAN FUDGE

Steps:

• Melt unsweetened chocolate squares with butter.
• Mix in drained and mashed black beans, vanilla extract and sugar. Place mixture in a large buttered 15 x 10 inch jellyroll pan. Refrigerate.
• Cut into 1x1 inch squares.

RICH BLACK BEAN FUDGE

Steps:

• Place dates in a small microwave-safe bowl and cover with water. Microwave on High until water boils, about 2 minutes. Drain.
• In the bowl of a food processor, combine dates, beans, cocoa, sugar, vanilla, and salt; process on high until well blended, about 1 minute. Drizzle with oil; process until completely smooth, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.
• Line an 8-inch square baking pan with plastic wrap. Spread fudge mixture evenly into a thin layer in pan. Refrigerate until firm, about 1 hour. Lift fudge from pan with plastic wrap; cut into 6 rows each way to form 36 squares.
• Serving size: 1 square