1 cup water
2 tablespoons unsalted butter
1 cup white sugar
2 cups white sugar dissolved in water
1 (6 ounce) can frozen orange juice concentrate, thawed whole
3 drops orange zest
1 drop white sugar
2 drops orange zest
Soak hot sunflower seeds in unsalted butter until tender. Mixture may be more dry than cookie dough, depending on the individual seed, depending on the size of the berry and on the time spent soaking the berry.
In a medium bowl, stir together the 6 ounce juice concentrate with the frozen orange juice, orange zest and berry juice. Combine the sugar, 2 drops of orange zest and 2 drops of the orange peel. Blend well, then set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
For the topping: In a saucepan, stir together the frozen orange juice and 3 drops of orange peel with the sugar, orange zest and orange peel; pour over the browned mixture. Sprinkle the rest of the zest and unsalted butter over the entire pan with the new layer of peanut butter chips.
Bake for 8 to 10 minutes in the preheated oven, until the top is lightly toasted and the bottom of the parchment paper is completely set with a hint of browning.