These puffed wheat squares are made using puffed wheat cereal and a melted chocolate mixture. corn syrup is the secret ingredient that holds everything together. This is a classic recipe that you may remember enjoying as a kid!
Recipe Overview
These classic puffed wheat squares start by melting butter, brown sugar, corn syrup, cocoa powder and vanilla extract in a large pot on the stove. Once it forms a melted chocolate liquid, the puffed wheat is added and mixed in.
Dump it all into a greased casserole dish and press it down firmly. This needs to sit on the counter for an hour, and then it can be sliced into for an easy treat.
Recipe Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ⅔ cup corn syrup
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 9 cups puffed wheat
How To Make Puffed Wheat Squares
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add 1 cup unsalted butter, 1 cup packed brown sugar, ⅔ cup corn syrup, and ½ cup cocoa powder to a large pot over low-medium heat. Melt everything together while stirring gently.
STEP 2: Bring the mixture to a gentle boil for 1 minute, then remove from the heat and stir in 1 tsp vanilla extract.
STEP 3: Now add 9 cups puffed wheat and mix so that it is evenly coated with the chocolate mixture.
STEP 4: Grease a 9×13 inch baking pan with butter or non-stick cooking spray. Set aside.
STEP 5: Pour the puffed wheat mixture into the greased baking pan and spread it into a single layer. Lightly spray a spatula with cooking spray and use it to press the puffed wheat into the baking sheet.
STEP 6: Let this sit for 1 hour, then slice them into bars.
Recipe Tips
- Mix the puffed wheat with the melted chocolate sauce thoroughly. This will help everything stick together better.
- Be sure to grease the casserole dish with non-stick cooking spray or butter so that the puffed squares come out easily.
- Press the puffed wheat mixture into the casserole dish firmly. It will be very sticky. You can lightly spray a spatula with cooking spray so that it doesn't stick as you press it down.
- The puffed wheat needs to sit for at least one hour at room temperature before slicing. This will help all the ingredients to stick together better.
How To Store Leftovers
Add the bars to an airtight container and store them for up to a week at room temperature, or in the fridge. These can also be stored frozen if it takes longer to eat through them. I typically freeze all our treats because then we don't eat through them as fast!
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Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ⅔ cup corn syrup
- ½ cup cocoa powder
- 1 tsp vanilla extract
- 9 cups puffed wheat - about 6 oz
Instructions
- Grease a 9x13 inch baking pan with butter or non-stick cooking spray. Set aside.
- Add 1 cup unsalted butter, 1 cup packed brown sugar, ⅔ cup corn syrup, and ½ cup cocoa powder to a large pot over low-medium heat. Melt everything together while stirring gently.
- Bring the mixture to a gently boil for 1 minute, then remove from the heat and stir in 1 tsp vanilla extract.
- Now add the puffed wheat cereal and mix together so that puffed wheat is evenly coated.
- Pour the puffed wheat mixture into the greased baking pan and spread into a single layer. Lightly spray a spatula with cooking spray and use it to press the puffed wheat into the baking sheet.
- Let this sit for 1 hour, then slice them into bars.
Recipe Notes:
- Mix the puffed wheat with the melted chocolate sauce thoroughly. This will help everything stick together better.
- Be sure to grease the casserole dish with non-stick cooking spray or butter so that the puffed squares come out easily.
- Press the puffed wheat mixture into the casserole dish firmly. It will be very sticky. You can lightly spray a spatula with cooking spray so that it doesn’t stick as you press it down.
- The puffed wheat needs to sit for at least one hour at room temperature before slicing. This will help all the ingredients to stick together better.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
