Prep: 15 minutes plus cooling and chilling
Cook: 12 minutes • Makes: 16 bars
1/3cup sesame seeds
1/3cup packed light brown sugar
1 cup roasted, salted shelled pumpkin seeds
1/3cup roasted, salted shelled sunflower seeds
1.Spray 8 x 8-inch glass or metal baking pan with nonstick cooking spray. Line baking pan with parchment paper or nonstick aluminum foil so that paper or foil extends about 2 inches over opposite sides of pan.
2.In large nonstick skillet, cook sesame seeds over medium-low heat 8 to 10 minutes or until lightly toasted, stirring occasionally to prevent burning. Transfer sesame seeds to plate.
3.In medium saucepan, stir together honey and sugar. Cook over medium-low heat 4 to 5 minutes or until mixture simmers and sugar is dissolved, stirring occasionally with rubber spatula. Remove saucepan from heat; stir in seeds. With rubber spatula, immediately spread seed mixture evenly in prepared pan. Cool 1 hour at room temperature.
4.Using overhanging sides of paper or foil, lift seed mixture out of pan and invert onto cutting board. Remove parchment paper or foil, and cut into 1 x 4-inch bars. Line rimmed baking pan with parchment paper or nonstick aluminum foil. Place bars in single layer on prepared baking pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 3 days.
Approximate nutritional values per serving (1 bar):
108 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
73mg Sodium, 12g Carbohydrates, 1g Fiber, 4g Protein
To transport bars, wrap in parchment paper or nonstick aluminum foil.