Puffed Wheat Squares
These Puffed Wheat Squares are an easy, sweet, crunchy treat perfect for any occasion or snack time!
Equipment
- Large Mixing Bowl
- Medium Saucepan
- Wooden Spoon or Spatula
- 9x13 inch baking pan
- Parchment paper (optional)
Ingredients
- 8 cups puffed wheat cereal star ingredient that gives these squares their delightful crunch
- 1 cup unsalted butter adds richness and helps bind the squares together
- 1 cup light corn syrup provides sweetness and a chewy texture
- 1 cup granulated sugar enhances sweetness and helps achieve the perfect consistency
- 1 cup unsweetened cocoa powder adds a rich chocolate flavor that elevates the entire treat
- 1 teaspoon vanilla extract enhances the overall flavor profile
Instructions
- Prepare your baking pan by lining a 9x13-inch baking pan with parchment paper, leaving some overhang for easy lifting later to prevent sticking.
- In a medium saucepan over medium heat, combine the unsalted butter, light corn syrup, granulated sugar, and unsweetened cocoa powder. Stir continuously until the mixture comes to a gentle boil. Let it boil for approximately 2 minutes without stirring.
- Remove the saucepan from heat and stir in the vanilla extract to add depth of flavor.
- Pour the melted mixture over the puffed wheat cereal in a large mixing bowl. Gently toss with a wooden spoon or spatula until the cereal is evenly coated.
- Transfer the coated puffed wheat mixture to your prepared baking pan. Press it down firmly but gently to create an even layer, using parchment paper if needed to avoid sticky hands.
- Allow the squares to cool at room temperature for about 1-2 hours or until set. Refrigerate to speed up the process if desired.
- Remove the set squares from the pan using the parchment overhang and cut into squares or rectangles. Serve immediately or store for later.
Notes
- Substitute unsalted butter with coconut oil for a dairy-free version.
- Use certified gluten-free puffed wheat cereal to make the recipe gluten-free.
- Add mix-ins like nuts, dried fruits, or chocolate chips for extra flavor and texture.
- Press the mixture gently to avoid crushing the puffed wheat cereal.
- Store in an airtight container at room temperature for up to a week or freeze for up to three months.