Modified from Baked by Matt Lewis & Renato Poliafito cos I don’t like corn syrup in anything. First butter an 8″ x8″ pan.
For crust:
2 1/4 cups of Kashi 7-Grain Puffs
1/4 cup sugar
3 Tablespoons of water
3 T of honey or 2T agave syrup
Put cereal in a bowl, combine rest in a non-reactive metal pan, boil down, then pour over cereal, quickly mix to cover then press into bottom of 8″ x 8″ pan (no need to press up sides) and put in fridge.
Next: peanut butter layer
1 cup natural peanut butter (look for something that only has peanuts for ingredients, maybe salt)
1/4 cup 0% fat greek yogurt
1 tablespoon unsweetened cocoa
dash of salt
1 tablespoon vanilla extract
1 tablespoon honey or agave (honey will be less sweet)
Mix together, spread on the crust and put back in fridge.
Last layer: Chocolate!
4 ounces of dark chocolate (I use 100%, anything above 70% is good)
1 tablespoon of honey or agave (agave will be sweeter)
4 tablespoons of butter
Melt in double boiler and spread on top of peanut butter layer.
Cool, cut, serve 
