These are delicious!
So delicious I made them on Saturday and again on Wednesday!
I've put mine in a container in the fridge, although the recipe says you can leave them out. I think they are a little chewier when cold.
I have eaten them as snacks, sprinkled them on my morning yogurt and had with a big glass of milk for dinner.
The recipe is in the April Good Housekeeping magazine and also here
A few tips:
- If the sunflower seeds are already salted, don't add any additional salt to the recipe
- Be generous with the honey and use just a little bit more than the recipe calls for
- Instead of using a spatula to press them into the pan, just put some cooking spray on your hands and press firmly
- Let them cool in the pan completely before you try to cut them