Do you own a mini muffin pan? Then I absolutely implore you to make these tiny treats. And perhaps after hearing how delectable (and low-glycemic!) they are, you might just toss the idea of the “mini” and go straight for the super sized version:

I should have led with the best part – you likely have all of the ingredients you need in your pantry and can whip up a batch as soon as you finish reading.

((healthier)) candy bar bites:

• 1 cup peanut butter (can sub any nut or seed butter you like)
• 1/4 cup maple syrup
• 1 t. vanilla
• 1/2 t. salt
• 1 bag vegan chocolate chips (we like the HU chips because they have no added fillers or sugar)
• 1 T. coconut oil
• 1/2 cup finely chopped nuts (I went with a medley of pecans and walnuts)

1. Start by spraying your mini muffin pan with organic olive oil, or lining with mini parchment cups.
2. Melt half of the bag of vegan chocolate chips with 1 t. coconut oil until completely smooth.
3. Spoon enough of the melted chocolate into each cup to cover the bottom. When you have each cup covered, tilt the muffin pan in each direction so the melted chocolate comes up the sides. Then, pop the pan in the freezer when you work on the next step.
4. Chop your desired nuts and set aside.
5. Whisk together peanut butter, maple syrup, vanilla and salt until velvety to make your vegan caramel. As soon as your chocolate has hardened (it shouldn’t take more than 10-15 minutes), grab it out of the freezer and spoon caramel into each cup, about halfway. Top with a sprinkle of nuts.
6. Melt the remaining half of your chocolate chips with another teaspoon of coconut oil until smooth, then cover each cup with silky chocolate.
7. Place back in the freezer to harden for 30 minutes, then you’re ready to remove from the muffin tin and ENJOY! These keep well in the fridge or freezer and satiate the sweet tooth without spiking your blood sugar.