Best 4 Sun Bars Recipes

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

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.

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.

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.