Pmsnackbars Recipes

PMS BARS

Steps:

• Preheat oven to 350°F/175°C
• Line a 9×13 baking dish with foil (optional).
• Place butter in the 9×13 pan and place int he oven for 3-4 minutes until it's melted. Remove immediately and sprinkle the graham crackers crumbs and salt on top. Stir the butter and crumbs together and press evenly into the bottom of the pan.
• Pour the sweetened condensed milk evenly on top.
• Combine all the chips and M&Ms in a large bowl and sprinkle these evenly onto the sweetened condensed milk layer.
• Top the chips with the pretzels. Press them down firmly into the mixture so they stick.
• Bake for 25-30 minutes, until the edges are lightly browned.
• Allow the bars to cool completely before slicing. I even like to chill them to get perfect slices.

FULLY-LOADED SNACK BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
• Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
• Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
• Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
• Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.

PM SNACK BARS

Steps:

• Preheat oven to 350°F Spray a 9-inch square baking pan with nonstick cooking spray. Place peanut butter in small microwaveable bowl; microwave on LOW (30%) 30 seconds or until peanut butter is melted. Stir in molasses; cool.
• Place egg whites and flax seeds in blender; blend until foamy. Pour into large bowl. Add peanut butter mixture; stir until smooth. Stir in cereal and almonds until cereal is evenly coated. Press cereal mixture into prepared pan.
• Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Drizzle melted chocolate over bars.
• Tip: Look for ground flax seeds in large supermarkets or health food stores. You may also buy whole flax seeds and grind them in a coffee mill or blender.

YUMMY SNACK BARS

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9x13-inch pan with non-stick cooking spray. Open one can of crescent rolls and cover bottom of baking pan with the rolls.
• Mix cream cheese, 3/4 cup SPLENDA® Granulated Sweetener, and the vanilla extract together in a small bowl. Mix until smooth. Spread mixture over crescent rolls in the baking pan, using a spatula. Top with remaining crescent rolls.
• Mix together 1/4 cup SPLENDA® Granulated Sweetener and cinnamon. Sprinkle over the top of the bars.
• Bake in preheated oven 20 to 25 minutes or until lightly browned. Cool and slice into 16 squares.

BREAKFAST SNACK BAR

Steps:

• Spray 9" X 13" pan with non-stick spray.
• Mix the dry ingredients in a large bowl.
• Bring the first four sauce ingredients to a boil and cook for an additional two minutes.
• Stir 1/2 cup peanut butter into sauce mixture.
• Mix dry ingredients and sauce until well blended.
• Press firmly into prepared pan.
• Melt one bag dark chocolate chips and spread over bars.
• Cut bars after they have cooled.