Add pitted medjool dates with sea salt to bowl of food processor, process for 10-15 seconds or until a thick paste is formed.
Then add the peanut butter and almond milk to processed dates and process until creamy.
Remove the creamy mixture from food processor bowl, add to microwave safe bowl and microwave for 20 seconds, stir, and microwave again another 20-30 seconds or until mixture is a warm, thin consistency.
Add the vanilla and mashed banana and stir well. Then slowly add the toasted rice cereal to the warm smooth mixture and stir until thoroughly combined.
Grease a 9x13 inch baking dish with cooking spray, then add the toasted rice cereal mixture to dish, smooth into even flat layer, using spatula to press mixture down firmly.
Add butterscotch and almond milk to 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 and repeat same process as butterscotch, add milk again if needed, once chocolate has melted, drizzle over butterscotch layer.
Sprinkle bars with coconut palm sugar and chopped pecans and place them in the fridge for 1 1/2 -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 refrigerator.