Sun Bars Recipes

SUN BARS

Steps:

• Toast seeds in a small non-stick skillet over medium high heat, stirring occasionally, until they're tan in color and fragrant. Some dark spots are fine.
• Remove the skillet from heat and stir in the honey.
• Return the skillet to the stove and stir constantly. Cook until honey thickens and begins to caramelize, about 3-4 minutes.
• Remove from heat and press to desired thickness, either in a cooking pan* or silicone mold. Sprinkle the salt evenly over the top.
• Allow to cool completely.

SUNNY'S PANTRY BARS

Steps:

• Heat the oven to 350 degrees F.
• Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan.
• To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
• To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour then fold in the chocolate chips and shredded coconut. Press into the bottom of the prepared dish, then spread the jelly over the entire dish.
• Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.

S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

SUNMAID BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F, & grease an 8" square baking dish.
• Whisk together the flour, granola, sugar, baking powder & cinnamon.
• Stir in butter, honey, egg & vanilla, & mix well.
• Stir in raisins & walnuts, then press mixture into the greased pan.
• Bake for 20-25 minutes until lightly browned.
• Cool & cut into bars.

NO-BAKE SUNFLOWER BARS

Steps:

• In a large bowl, combine the sunflower kernels, coconut and rice cereal. In a saucepan, combine brown sugar and syrup. Bring to a boil; boil and stir for 2 minute. , Remove from the heat; stir in peanut butter until well blended. Pour over sunflower mixture; stir until coated. Press into a greased 13-in. x 9-in. pan. Cool; cut into bars.

SUNSHINE BARS

Steps:

• Chop the tropical medley into pieces using kitchen scissors. Tip the oats, cereal, coconut and fruit into a large bowl and mix well, using a wooden spoon or clean hands. Put the hazelnuts and sunflower, sesame or pumpkin seeds in a frying pan with no oil and, over a moderate heat, stir until they are lightly toasted. Leave to cool a little then tip into the bowl and mix.
• Put the sugar, syrup and butter in a small pan and heat gently, stirring with a wooden spoon until melted, then simmer for 2 minutes until slightly thicker and syrupy.
• Quickly stir the syrup into the dry mix, stirring until it all starts to bind and there are no dry patches.
• Quickly tip into a 20cm square tin and press down with the back of a spoon to even out the surface. Leave to cool and set - about 2 hours. Cut the mixture into 6 one way and 3 the other to make 18 bars. Store in a tin, or wrapped tightly in foil for up to a week.

SUN BARS

Steps:

• Place the sunflower seeds and walnuts in a food processor and grind until homogeneous; set aside.
• Chop the dates into pieces your blender can handle.
• In a blender place honey, apple juice, cinnamon, vanilla and chopped dates. Blend until a smooth texture is reached.
• In a large mixing bowl combine raisins, and nut mix. Then stir in the date mixture (you may have to use your hands).
• When the dough is completely mixed, you can either roll in balls and freeze for later (tastes like cookie dough), or you can shape dough into 2 inch balls, roll in coconut and place on dehydrator sheets. Dry in dehydrator for for 8-10 hours at 125 -130°F.
• Another option is to take two 9 x 13-inch glass baking pan and sprinkle 1/2 cup coconut in each pan. Press 1/2 of the dough in each pan, top with remaining coconut and bake in a oven for 2 hours at 150- 200°F.
• If you use an oven, you need to keep an eye on the bars during the last 30 minutes so they don't burn.