Clean Caramel Seven Layer Bars
Yields: 16 bars
These seven layer bars are absolutely irresistible, and they have less than half the calories of traditional versions! They’ll keep for at least 6 days if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 350°F, and coat a 9”-square pan with nonstick cooking spray.
  2. To prepare the crust, add the cereal to a food processor or blender. Pulse until it resembles fine crumbs. Transfer the crumbs to a bowl, and stir in the stevia powder until thoroughly incorporated. Make a well in the center, and pour in the butter and milk. Mix together until fully incorporated. Press into the bottom of the prepared pan. Bake at 350°F for 16-19 minutes or until mostly firm to the touch. Cool completely to room temperature.
  3. To prepare the drizzle topping, stir together the Greek yogurt, milk, and vanilla crème stevia. Transfer to a zip-topped plastic bag.
  4. Sprinkle the chocolate chips, pecans, dates, and coconut over the cooled cracker crust in that order. Cut a small corner off the bag with the Greek yogurt mixture, and drizzle over the top. Use the tip of a spatula to carefully spread the drizzle into all cracks and crannies between the other topping ingredients.
  5. Bake at 350°F for 11-14 minutes or until the drizzle touching the edges of the pan starts to turn golden. 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.
Notes: Regular crisp rice cereal may be substituted in place of the crisp brown rice cereal. Rice pocket cereal will also work. Measure by weight, rather than by cups, especially if using the latter option.

Coconut oil may be substituted for the butter.

Any milk may be substituted for the nonfat milk.

For best results, dice the pecans and medjool dates to be no larger than the miniature chocolate chips. If they stick to your fingers while trying to sprinkle them on top of the crust, moisten your fingers with a little water.

Any nuts may be substituted for the pecans.

If you prefer not to use stevia powder in the crust, substitute 2 tablespoons of coconut sugar or brown sugar. You may also substitute 2 tablespoons of pure maple syrup, honey, or agave and reduce the milk to ¼ cup.

I do not recommend substituting anything for the vanilla crème stevia in the toppings. You’d need the equivalent of ½ cup of granulated sugar, and this will make the drizzle much too runny.

When adding the toppings to the cooled crust, be sure the crust is cool (so you don't melt the chocolate chips) and sprinkle the coconut last! If you sprinkle it first, it prevents the drizzle from seeping through the cracks and crannies to stick to the crust, so the entire layer of toppings will slide right off of the crust when you slice the pan into bars and try to serve them.

{gluten-free, lower fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at