Instructions

• Place 8 cups puffed wheat cereal in a large mixing bowl and set aside.
• Grease a 9×13-inch baking pan or line it with parchment paper and set it nearby.
• In a medium saucepan over medium heat, melt ½ cup unsalted butter.
• Once the butter is melted, add 1 cup light corn syrup, 1 cup granulated sugar, and ¼ cup unsweetened cocoa powder. Stir constantly over medium heat until the mixture comes to a boil.
• When the mixture reaches a boil, allow it to boil for about 2 minutes without stirring.
• Remove the saucepan from the heat and carefully stir in 1 teaspoon vanilla extract (the mixture may bubble).
• Immediately pour the hot syrup evenly over the puffed wheat cereal. Stir with a large spoon or heatproof spatula until all the cereal is evenly coated, about 1–2 minutes.
• Transfer the coated puffed wheat to the prepared 9×13-inch pan. Press the mixture down firmly and evenly with the back of a spoon, spatula, or a piece of parchment to compact it.
• Let the puffed wheat squares cool completely at room temperature, about 60 minutes. Once cooled, cut into squares and serve.