Pecans are ground into a nut butter, which forms the base of these wholesome treats. Baking these scaled-down snacks in mini muffin pans is a good way to control portion size. If you do not have a mini muffin pan, spread the batter in a 9-by-13-inch baking dish (coated with cooking spray) and bake at 350°F for 15 to 20 minutes. Let cool in the pan, then cut into 24 squares.
Make Ahead Tip: These taste best the day they are baked. For longer storage, wrap and freeze for up to 2 months.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
101 calories; protein 1.9g; carbohydrates 12.2g; dietary fiber 1.5g; sugars 5.8g; fat 5.3g; saturated fat 0.5g; cholesterol 7.8mg; vitamin a iu 11.6IU; folate 2.9mcg; calcium 18.9mg; iron 0.4mg; magnesium 11.4mg; potassium 52.5mg; sodium 57.4mg.