Add pitted Medjool Dates (1 cup) with Sea Salt (1/8 teaspoon) to the bowl of a food processor, and process for 10 to 15 seconds or until a thick paste is formed.
Then add the Creamy Peanut Butter (1 cup) and Almond Milk (2 tablespoon) to processed dates and process until creamy.
Remove the creamy mixture from the food processor bowl, add to a microwave safe bowl and heat in the Panasonic Microwave Oven for 20 seconds, stir, and microwave again another 20 to 30 seconds or until mixture is a warm, thin consistency.
Add the Vanilla Extract (1 teaspoon) and Banana (1/2) and stir well. Then slowly add the Gluten-Free Toasted Rice Cereal (5 cup) to the warm smooth mixture and stir until thoroughly combined.
Grease a 9x13-inch baking dish with Nonstick Cooking Spray (as needed), then add the toasted rice cereal mixture to dish, smooth into even flat layer, using spatula to press mixture down firmly.
Add Butterscotch Chips (1/2 cup) and Almond Milk (1 tablespoon) to a small sauce pan and heat on low, stir consistently until smooth and creamy.
Poor over bars and spread into even thin layer.
Rinse sauce pan, then add Semi-Sweet Chocolate Chips (1/2 cup) and repeat same process as butterscotch, add milk again if needed, once chocolate has melted, drizzle over butterscotch layer.
Sprinkle the bars with Coconut Palm Sugar (1 tablespoon) and Chopped Pecans (1/2 cup) and place them in the fridge for 1½ -2 hours or until firm. You may also put them in the freezer for 30 minutes if you need them to be ready sooner.
Remove the bars 10 minutes before serving and cut into 24 servings. Store in the refrigerator. Cooking results may vary depending on microwave oven used.