Pms Bars Recipes

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PMS BARS



PMS Bars image

These PMS Bars are sweet & salty perfection! They're chewy, rich, colorful, unique, and super easy to make with just a few simple ingredients!

Provided by Shelly

Categories     Desert

Time 40m

Number Of Ingredients 8

1/2 cup butter
2 cups graham crackers
1/2 teaspoon kosher salt
1 (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup M&Ms
1 cup small pretzels (I used Pretzel Thins)

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.

Nutrition Facts : Calories 251 calories, Sugar 27.6 g, Sodium 118.9 mg, Fat 12.9 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 31.4 g, Fiber 1.4 g, Protein 3.9 g, Cholesterol 19.5 mg

PMS BARS



PMS Bars image

Another variation of those famous magic layer bars, this one gets it's title from the combination of salty, sweet, crunchy, and creamy (Which is what most of us chickies clamor for when having an "attack"). I think some of my male coworkers pretend to suffer from PMS occasionally, just so I'll bring them a pan of these treats!

Provided by Muffin Goddess

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 7

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk (I use fat-free)
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup vanilla chip
1 cup broken salted pretzel (thin pretzels are preferable)

Steps:

  • Preheat oven to 350°F.
  • Melt butter in 13x9" pan in the oven.
  • Remove from oven and sprinkle graham cracker crumbs over butter.
  • Mix well and press firmly into bottom of pan.
  • Pour condensed milk evenly over crust.
  • Sprinkle chips over condensed milk (each flavor individually, or mix them together in a bowl first).
  • Sprinkle broken pretzels over chips, and press everything down firmly with a spatula or fork.
  • Bake for 25-30 minutes (edges should brown a bit).
  • For best results, cool in pan completely before cutting into bars.
  • Optional: Serve with Diet Coke (the ladies will best understand this suggestion).

Nutrition Facts : Calories 254, Fat 12.5, SaturatedFat 7, Cholesterol 17.4, Sodium 232.9, Carbohydrate 32.5, Fiber 1.2, Sugar 21.6, Protein 4.7

CRACKER COOKIES - ALSO KNOWN AS PMS COOKIES



Cracker Cookies - Also Known As Pms Cookies image

From the Just a Pinch Recipe Club, recipe from Kathleen Kulinkski of Sterling, VA. Just had to save this one!!!! Kathleen's Notes: This is a little bit chocolate, a little bit salt, a little bit peanut butter and then there's the fluff - everything you need to combat PMS!!

Provided by Raquel Grinnell

Categories     Dessert

Time 40m

Yield 68 cookies, 68 serving(s)

Number Of Ingredients 5

1 lb butter flavored cracker (Ritz preferred)
4 cups peanut butter
1 (7 ounce) jar marshmallow cream
2 1/2 lbs chocolate bark (Ghirardelli preferred)
6 ounces white chocolate (optional)

Steps:

  • Spread approximately 1 tablespoon peanut butter, then a teaspoon of marshmallow cream onto a Ritz cracker and sandwich with another cracker.
  • Melt chocolate bark (I like Ghirardelli the best) on low heat in microwave, stirring often or over a double boiler.
  • Dip sandwiched cookies into chocolate, covering both sides.
  • Place cookies on waxed paper and allow to harden. I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster.
  • Can be drizzled with melted white chocolate to make pretty.
  • Store in airtight container. Enjoy!

Nutrition Facts : Calories 132.3, Fat 9.4, SaturatedFat 2, Sodium 129.7, Carbohydrate 9.4, Fiber 1.1, Sugar 3.3, Protein 4.3

PMS BROWNIES



Pms Brownies image

Chocolaty and gooey and full of calories just the perfect treat for PMS -- these are not to be shared but meant to be hidden in the freezer (under the Klondike bars--now I know I am not the only one that has a hidden stash in the freezer) where no one else can sneak them, so as that time of the month comes along you can take one (or two or the whole batch) out and pop them in your mouth--your family will thank you! Recipe source: Dressed to Grill

Provided by ellie_

Categories     Bar Cookie

Time 1h

Yield 64 bite-size brownies

Number Of Ingredients 11

3/4 cup walnuts, chopped
1 cup cake flour (or 3/4 cup regular flour)
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt (or other coarse salt)
3/4 teaspoon baking powder
1 1/2 tablespoons espresso beans, powder
3 ounces unsweetened chocolate, chopped
3/4 cup butter, room temperature
1 1/2 cups sugar
3 eggs, beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Spray a 8x8-inch pan with Pam (cooking spray) then line pan with aluminum foil and spray foil lined pan with Pam. Set aside.
  • Spread walnuts on a cookie sheet and toast until browned (5-8 minutes). Set aside.
  • In a small bowl sift together next 4 ingredients (flour - baking powder). Stir in espresso. Set aside.
  • In a double boiler (or an improvised one using a medium saucepan with simmering water and topped with another bowl or pan), over simmering water and low heat melt the butter and chocolate in the top pan (or bowl), stirring frequently until melted and smooth. Remove from heat and stir in sugar.
  • Whisk in eggs and vanilla and stir in flour mixture and nuts.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes or until crust forms on top and center is still a little gooey. Cool on a rack.
  • Refrigerate for 2 hours.
  • Cut into 1-inch squares.

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