Growing up, the only seven layer food I knew about was bean dip. And that was only because of my last year of Camporee.
Around when I started middle school, my mom began a Girl Scout troop for me and four of my friends. We were tired of the tea parties and overzealous cookie sales of our original troop, and we wanted to focus on adventurous, outdoorsy activities like rock climbing and kayaking instead.
When spring arrived, we excitedly planned out the highlight of our year: Camporee. We outline packing lists, campfire songs, and the minivan seating chart. Growing up in a huge camping family, I figured we’d grill burgers and dogs for dinner that first night, but…
My best friend’s mom didn’t trust the cleanliness of the campground fire pits. (She considered stay at a motel “camping” and actually sent us up with packets of travel-sized toilet seat covers.) To make sure we didn’t starve, she bought oversized bags of tortilla chips and two humongous platters of seven layer bean dip, along with chocolate chip cookies and tootsie rolls for dessert.
So for most of my life, I thought that bean dip was the only seven layer dish out there… Until I met Trish and Dorothy and sat mesmerized at my computer screen every time they posted a seven layer bar (aka magic bar) recipe. All of those chocolate and coconut treats looked oh so gooey and irresistible, so I finally caved and made my own version: these Skinny Chocolate Caramel Seven Layer Bars!
If you’re like I was and am still stuck on layer of refried beans and cheese, let’s go over the anatomy of the dessert. You’ve got…
♥ graham crackers
♥ butter
♥ shredded coconut
♥ chocolate chips
♥ butterscotch
♥ nuts
♥ sweetened condensed milk
…all layered in a pan and baked until they reach melty, gooey, finger-licking perfection. And way more calories than I want to think about!
To lighten up the traditional recipe, I made a few simple swaps:
Egg whites for butter. The butter holds together the graham crackers crust, but since I’ve already used egg whites in cheesecake crusts, which are essentially the same thing, I cut out a whole lot of calories and added a little protein too!
Caramel for butterscotch. This was mainly because of my personal flavor preferences. Something about sweet, buttery caramel is so irresistible! But it also shaves off a few calories too while adding that oh so addictive gooeyness. I don’t think I’ll ever go back to butterscotch!
Greek yogurt and Truvia. Instead of using pure sweetened condensed milk, I swapped in Greek yogurt and Truvia for half. The final drizzle was still creamy and sweet, but it won’t send you into diabetic shock!
The last benefit of my version? It only makes half a pan! With how dangerously addictive these bars proved to be—one of those “wake up in the middle of the night and sneak into the kitchen when no one is looking” treats—that made it much easier on my lack of willpower!
P.S. The best part? Yet another version is going in my cookbook!
| Skinny Chocolate Caramel Seven Layer Bars | | Print |
- 10 sheets (155g) chocolate graham crackers
- 3 large egg whites
- 6 tbsp (30g) reduced fat unsweetened shredded coconut
- ¼ cup (56g) miniature chocolate chips
- ¼ cup (30g) finely chopped pecans
- 4 caramel squares, diced (I used these)
- 4 oz (113g) fat-free sweetened condensed milk
- ¼ cup (60g) plain nonfat Greek yogurt
- 1 tbsp (13g) Truvia
- Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
- Break the graham crackers into pieces, and add to a food processor or blender. Pulse until they resemble fine crumbs. Transfer the crumbs to a bowl, and add the egg whites. Mix together until fully incorporated. Press into the bottom of the prepared pan.
- Sprinkle the coconut, chocolate chips, pecans, and diced caramel squares over the graham cracker crust in that order. In a small bowl, stir together the sweetened condensed milk, Greek yogurt, and Truvia. Drizzled over the top.
- Bake at 350°F for 18-20 minutes. Cool completely to room temperature, and allow the bars to set once they reach room temperature for at least 3 hours before slicing into squares.
If you do not have Truvia, substitute 1 tablespoon of sugar (or the equivalent of your favorite no-calorie sweetener).
Store any leftovers in an airtight container for up to 3 days.
{low fat, low calorie}
These skinny seven layer bars have 56% fewer calories, 52% less sugar, and 71% less fat compared to the originals!
More seven layer bar recipes from other food bloggers…
♥ Classic Seven Layer Bars by Katie at the Kitchen Door
♥ Peanut Butter Marshmallow Magic Bars by Diethood
♥ Cookie Dough Seven Layer Bars by The Domestic Rebel
♥ Samoa Magic Bars by Crazy for Crust
Hi, I made these last night and when I went to cut them the top layers came away from the crust. I pulled it out of the oven and let it sit over night. Any Ideas? Thanks for making tasty low-cal and healthy treats!
I’m so honored that you tried this recipe of mine Lauren! If the top layers pulled away from the crust, then it means that the “glue” made from the condensed milk, Greek yogurt, and sweetener wasn’t touching the crust and was only touching the top layers. One option to prevent that from happening in the future is to sprinkle the coconut on top last, after the caramel squares, because it can sometimes act like a blanket and prevent the “glue” from touching the crust. Does that make sense? 🙂
How do you know when they are done? Is it by look? Temperature? Toothpick test? Mine are cooling right now. I just don’t know what to expect. Thanks for your help. They look great… waiting for them to cool and taste test!
It means a lot that you tried my recipe, DJ! I typically go by appearance. When they’re done, the top drizzle will look firm and set, and the drizzle touching the edges of the pan sometimes turns a golden color. The toothpick test can be a bit hard because it will often touch some of the toppings (like chocolate chips or caramel!), which can stick to the toothpick, but the drizzle part should be firm and not really stick to the toothpick. If they’re not yet done, the drizzle will still be wet and gooey when you insert the toothpick into it. Does that make sense?
I’m really looking forward to hearing what you thought of these seven layer bars after your taste test! 🙂
Thanks Amy. From your response, they were cooked the right amount of time… I should have read your other note though… I like coconut, may have been a little too liberal. There is separation in some areas. The taste is good. My next batch I will likely put down half the coconut as directed and sprinkle the other half on after the drizzle goes on. Definitely a good way to get in your sweet fix without a ton of butter. Thanks, glad I tried it. Definitely going in the recipe rotation!
You’re welcome! I’m really glad you like them. That’s such a huge compliment, if this is going in your recipe rotation! Thank you for taking the time to let me know! 🙂
I also think your idea of sprinkling the extra coconut on top after adding the drizzle sounds fantastic. Some of it may even toast a little while baking, which I think is a great thing — I love the taste of toasted coconut! 😉