Lighter Caramel Seven Layer Bars

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 1/2 cup Chocolate chips, miniature
  • 1 tbsp Sugar or sugar substitute

• Nuts & Seeds

  • 1/4 cup Pecans
  • 6 tbsp Shredded or desiccated coconut, unsweetened

• Snacks

  • 10 Full sheets honey graham crackers

• Dairy

  • 4 oz Condensed milk, fat-free sweetened
  • 1/4 cup Greek yogurt, plain nonfat

• Desserts

  • 6 Caramel candy squares

Found on foodiecrush.com

Description

Ingredients

• 10 full sheets honey graham crackers
• 3 large egg whites, at room temperature
• 6 tablespoons unsweetened shredded or desiccated coconut
• ½ cup miniature chocolate chips
• ¼ cup finely chopped pecans
• 6 caramel candy squares
• 4 ounces fat-free sweetened condensed milk
• ¼ cup plain nonfat Greek yogurt
• 1 tablespoon sugar or sugar substitute

Directions

• 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.