Puffed Wheat Squares
Originally posted January 10, 2013. Updated 3/16/2021
Puffed Wheat Squares are a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies tradition.
With the new year still fresh on our calendars, you may be looking at finding "healthy" alternatives for desserts and snacking.
Well, this is... almost healthy. (Well, as long as you're not allergic to wheat, anyway!)
The bulk of this bar comes from the puffed wheat, which is very low in calories, anyway.
I know, I know... it's a stretch - but I feel a bit guilty blogging dessert recipes, with all the talk of resolutions out there!
I was feeling homesick and nostalgic lately, and decided to make a batch for my husband.
Puffed Wheat Squares are actually a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies thing.
You know how you can get Rice Crispy squares pretty much anywhere here, even in the gas stations? It's the same way with these bars back home.
Even just that earthy, roasty aroma of the puffed wheat, as I opened the bag... Mmm. Memories!
These are super quick and easy to make, and are definitely "comfort" food.
How to Make Puffed Wheat Squares
Generously grease a 9x 13″ baking pan, set aside. Pour puffed wheat into a large, heat-proof mixing bowl.
In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.
Once butter melts, turn the heat up a bit and bring the mixture to a boil.
Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.
Pour hot chocolate mixture over puffed wheat.
Stir (carefully!) until all of the wheat is coated with chocolate.
Dump mixture into prepared baking pan.
Using lightly greased (or slightly damp!) hands, firmly press mixture down into the pan, until compacted and relatively flat.
I actually like to use an oven mitt and a piece of parchment paper for this.
Note: How firmly you press it will determine the final texture of the bars. Loosely pressed makes for a tender, pull-apart bar. Firmly packed makes a more dense bar.
Allow to cool completely before cutting into squares.
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”.
"More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
Order your copy here on this site, through Amazon, or through any major bookseller!
More Canadian Comfort Food!
Whether you’re a Canadian in the US or not, we could all use some comfort food these days. Here are some Canadian Favourites!
Beep
Canadian Popcorn Seasoning Recipes
Clodhoppers
Confetti Bars
Dill Pickle Dip
French Canadian Pea Soup
Halifax Meat Paste Egg Rolls
Homemade Deep N Delicious Cake
How to Make Peameal Bacon and Back Bacon
Maple Butter Tarts
Persians Recipe
Poutine, My Way!
Tiger Tail Ice Cream
Looking for even more Canadian recipes? Check out our full Canadian Recipes list!
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Puffed Wheat Squares
Ingredients
- 6 oz Puffed Wheat
- ½ cup Butter
- 1 cup Corn Syrup
- 1 cup Packed Brown Sugar
- ⅔ cup Cocoa Powder
- ½ teaspoon Salt
- 1 teaspoon vanilla
Instructions
- Generously grease a 9x 13″ baking pan, set aside. Pour puffed wheat into a large, heatproof mixing bowl.
- In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.
- Once butter melts, turn heat up a bit and bring mixture to a boil. Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.
- Pour hot chocolate mixture over puffed wheat, stir (carefully!) until all of the wheat is coated with chocolate. Dump mixture into prepared baking pan.
- Using lightly greased (or slightly damp!) hands, firmly press mixture down into the pan, until compacted and relatively flat. Allow to cool completely before cutting into squares.
Nutrition
More Recipes that Remind me of Gramma
Since originally writing this post, my gramma has sadly passed... but her memory lives on.
Here are a few recipes that remind me of her, whether as something she taught me to make, a replica of a retail treat we used to enjoy together, or one of my own recipes that she would request whenever I’d visit, as an adult.
Gramma's Perogies Recipe
Homemade Marshmallow Cones
Homemade Clodhoppers Candy
Honey Dill Dipping Sauce
Paska - Ukrainian Easter Bread
Baking Powder Biscuits
Grandma's Potato Salad
Easy Butterfly Cupcakes
Breakfast of Champions
Mushroom Soup and Eggs on Toast
French Canadian Pea Soup
Beep Drink Recipe
Sponge Toffee
I actually took this recipe and made it a little healthier and it turned out great and tasted awesome. Since I follow a mainly plant based whole food diet and still having chocolate cravings this recipe seemed like something I could work with to meet my diet restrictions and fulfil my chocolate needs;). I substituted coconut oil for butter, used 1/2 honey and 1/2 maple syrup for the corn syrup, coconut sugar for brown sugar, I also used 6 cups of plain Kashi cereal (since it's high in fibre and plant protein) and 4 cups puffed wheat. Next time I think I am going to add some natural peanut butter and chopped peanuts because who doesn't like peanut butter and chocolate! Thanks for sharing this recipe it is really versatile and is a healthier substitution for my rice Krispy square addiction!