Greek yogurt, egg whites, unsweetened coconut and fat-free sweetened condensed milk make these caramel bars a lighter version of the classic 7 layer bars.
Keyword 7 layer bars
Prep Time 10minutes
Cook Time 20minutes
Cooling Time 3hours
Total Time 3hours30minutes
10full sheets honey graham crackers
3largeegg whitesat room temperature
6tablespoonsunsweetened shredded or desiccated coconut
1/2cupminiature chocolate chips
1/4cupfinely chopped pecans
6caramel candy squares
4ouncesfat-free sweetened condensed milk
1/4cupplain nonfat Greek yogurt
1tablespoongranulated sugar (or sugar substitute)
Preheat the oven to 350°F, and coat a 9-inch square pan with nonstick cooking spray.
Break the graham crackers into pieces, and add to a food processor or blender and pulse into fine crumbs. Transfer the crumbs to a bowl, and mix in the egg whites until fully incorporated. Press the mixture into the bottom of the prepared pan.
Sprinkle the coconut, miniature chocolate chips, and pecans over the graham cracker crust in the order listed.
In a small bowl, melt the caramel candy squares in the microwave for 30 seconds or until melted and drizzle over the bars.
In a small bowl, stir together the sweetened condensed milk, Greek yogurt, and sugar or sugar substitute. Evenly drizzle the milk mixture over the toppings.
Bake at 350°F for 18-20 minutes. Cool completely to room temperature, and refrigerate for at least 3 hours before slicing into squares.