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These Puffed Wheat Squares are made with puffed wheat cereal, cocoa, corn syrup, brown sugar, butter, and vanilla. These tasty treats are a very popular dessert for putlucks, church events, town fairs, bake sales etc.
Puffed Wheat Squares is one of my best and most tested, tried and tasty recipes! I have literally made these chocolate, chewy, delicious snacks hundreds of times and they are always a hit.
The reason I’m posting this recipe is because, believe it or not, I did not know how to make puffed wheat squares when I was newly married. When I got a craving for them, I actually called my cousin Lisa, who is 5 years younger than me, and got her recipe! So, even though it might seem like I’m cheating to post this classic tasty dessert recipe, I’m actually considering all of the young and old people out there who LOVE Puffed Wheat Cake but do not know how to make it. Or those unfortunate enough to never have tried this super easy scrumptious dessert.
Puffed Wheat Squares originated in a candy store in Red Deer, Alberta, Canada. These tasty treats are a very popular dessert on the Canadian prairies. This makes sense with all of the wheat that’s grown here! To read more about the history of puffed wheat squares check out this article, The Original Puffed Wheat Square.
Ingredients for Puffed Wheat Squares
- Puffed Wheat, I use 11 cups for this recipe.
- Butter, I always use salted.
- Brown sugar, this recipe definitely must have brown sugar, for the melting caramelly candy-like coating. White sugar will make these squares turn hard and dry.
- Corn syrup, of course, the base for the chocolate candy coating.
- Cocoa, use unsweetened cocoa powder. If you like more chocolate, just add more cocoa, or add less if this recipe is too chocolatey.
- Vanilla extract, which compliments the cocoa flavor so excellently!
How to Make Puffed Wheat Squares
1.Grease a large bowl and a 9×13 inch pan
2.Place the puffed wheat in the bowl.
3.In a medium sized saucepan, on medium heat, place the butter, brown sugar, corn syrup, and cocoa.
4.Bring the mixture to a boil, stirring once in a while. Once it has come to a full boil, stop stirring and let it boil for 2 minutes.
Take the pan off the heat and quickly stir in the vanilla.
5.Pour over the puffed wheat and stir.
6.Put the mixture into the 9×13 inch pan and press down, using a spatula.
Let it cool at room temperature for a couple of hours before cutting.
Other great no-bake summer desserts!
Ingredients
Instructions
How to Make Puffed Wheat Squares
Grease a large bowl and a 9x13 inch pan.
Place the puffed wheat in the bowl.
In a medium sized saucepan, on medium heat, place the butter, brown sugar, corn syrup, and cocoa.
Bring the mixture to a boil, stirring once in a while. Once it has come to a full boil, stop stirring and let it boil for 2 minutes.
Take the pan off the heat and quickly stir in the vanilla.Pour over the puffed wheat and stir.
Put the mixture into the 9x13 inch pan and press down, using a spatula.
Let it cool at room temperature for a couple of hours before cutting.
Enjoy!
Serving Size 1/36th
Servings 36
- Amount Per Serving
- Calories 105kcal
- Calories from Fat 35kcal
- % Daily Value *
- Total Fat 4g7%
- Sodium 38mg2%
- Potassium 40mg2%
- Total Carbohydrate 18g6%
- Dietary Fiber 0.5g2%
- Sugars 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to boil only 2 minutes. Too short and your puffed wheat squares will fall apart and too long, they will be too hard.
I use a spatula to press the mixture into the pan, as the puffed wheat squares are very hot when you first pour them out of the bowl.
