Sunflower Popcorn Bars Recipes

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.

SUNFLOWER BUTTER POPCORN

Steps:

• Have a clean paper shopping bag or oversize mixing bowl ready.
• Heat a 4-quart heavy pan over medium heat and film the bottom with oil. When the oil is hot but not smoking, add the popcorn, shake to distribute, then put a lid on the pan, leaving a small crack for steam to escape. When the first kernel pops, put the lid on all the way. As the popcorn starts popping, shake vigorously to make sure the kernels are distributed evenly. When the popping slows to a few seconds between pops, take the pan off the heat.
• Pour the popcorn into the paper bag or bowl to cool, and attempt to leave any unpopped kernels behind in the pan as they can be dangerous to your teeth.
• Mix the honey and maple sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the sunflower butter. Stir vigorously until all the sunflower butter is melted, then mix in the vanilla.
• Immediately pour the sunflower butter caramel over the popcorn and stir with a wooden spoon until it's all coated. Let cool for at least 10 minutes before serving.

SUNFLOWER POPCORN BARS

Steps:

• In a large saucepan over medium heat, bring the sugar, corn syrup and honey to a boil, stirring often. Boil for 2 minutes. Remove from the heat; stir in the peanut butter, butter and vanilla until smooth. Add sunflower kernels., Place popcorn in a large bowl. Add syrup and stir to coat. Press into 2 greased 13x9-in. pans. Cut into 48 bars. Store in an airtight container.

HOMEMADE ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

DARK CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
• Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
• Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
• Remove from oven and cool to room temperature; break into clumps.

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.