Oct. 2, 2013 at 10:44 AM ET
Who doesn't love to indulge in your favorite candy bars every now and then. But unfortunately your waistline can pay the price.
Here, TODAY contributor and nutritionist Joy Bauer shares four ways to make slimmed down versions of candy classics including peanut butter cups, crunch bar, cookies 'n' creme bar and junior mints.
Peanut butter cup
1 teaspoon all-natural peanut butter
Bar of dark chocolate
Preparation: Spread 1 teaspoon all-natural peanut butter on a square of dark chocolate – eat at room temperature or pop in the freezer for a couple of hours a chilled treat.
6 ounce dark chocolate
1 cup puffed brown rice cereal
Preparation: Melt 6 oz dark chocolate and stir in 1 cup of puffed brown rice cereal. Spread the mixture on a parchment-lined baking sheet and stick it in the fridge for 30 minutes. Once it's cool, cut into bars and serve.
Cookies 'n' creme bar
10 small chocolate graham crackers like Teddy Grahams or Annie's Bunnies
6 ounce container of vanilla nonfat Greek yogurt
Preparation: Crumble 10 small chocolate graham crackers (like Teddy Grahams or Annie's Bunnies) over a 6oz container of vanilla nonfat Greek yogurt.
Drop of peppermint extract
Low-fat chocolate pudding cup
1 bag of mini-marshmallows
Box of toothpicks
Preparation: Mix a drop of peppermint extract into a low fat chocolate pudding cup. Poke mini-marshmallows with a toothpick and dip away.