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    Home » Recipes » Cookies & Bars

    Puffed Wheat Squares

    Published: Nov 23, 2022

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    Jump to Recipe - Jump to Video

    Puffed Wheat Squares are a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies tradition.

    Originally posted January 10, 2013. Updated 11/23/2022

    A stack of puffed wheat squares on a small white plate.

    With the new year still fresh on our calendars, you may be looking at finding "healthy" alternatives for desserts and snacking.

    Well, this chewy puffed wheat cake is... almost healthy. (Well, as long as you're not allergic to wheat, anyway!)

    The bulk of these no bake treats comes from the puffed wheat itself, 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 of my best ever puffed wheat square recipe for my husband.

    What are Puffed Wheat Bars?

    Puffed Wheat Squares are no bake desserts that are super popular 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 - these chewy squares are a SUPER common treat. Gas stations, convenience stores, high school candy shop - everywhere!

    It’s a great snack, and the type of recipe that everyone will love - whether they grew up with them, or not.

    For those that DID grow up with this easy treat, it’s a MAJOR hit of nostalgia.

    Even just that earthy, roasty aroma of the puffed wheat, as I opened the bag... Mmm. Memories!

    My puffed wheat squares recipe is super quick and easy to make, and definitely "comfort" food!

    A stack of puffed wheat squares on a small white plate.

    Ingredients

    This recipe uses only a few really simple ingredients. Depending on where you live, at least MOST of the ingredients should be really easy to find in most grocery stores.

    You will need:

    Puffed Wheat Cereal

    Puffed Wheat Cereal is the one ingredient that can be a little harder to find, depending on where you are.

    It’s sold in the cereal aisle, usually as a bagged cereal - I don’t think I’ve ever seen it in boxes.

    If you can’t find it - or need a gluten free version - you can substitute Puffed Rice Cereal.

    Note: this is NOT the same as crisp rice cereal / “Rice Crispies”.

    Rice Krispie squares are great, but that cereal will NOT work in this recipe.

    Everything Else

    In addition to the cereal, you will need:

    Corn Syrup
    Brown Sugar
    Unsalted butter
    Cocoa Powder
    Pure Vanilla Extract
    Salt

    ... I just really don’t have anything to add, for any of them. Pretty straightforward!

    A stack of puffed wheat bars on a small white plate.

    How to Make Puffed Wheat Squares

    Generously grease a 9x 13″ baking pan, set aside. Pour puffed wheat into a heat-proof extra large mixing bowl.

    In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt.

    Cook over medium heat until butter melts.

    Once butter melts, turn the heat up a little bit, and bring the mixture to a full rolling boil.

    Boil the syrup mixture for 1-2 minutes.

    Note: Boiling for closer to 1 minute will give you a gooey bar, 2 minutes will be a more firm bar.

    A 5 part image showing the chocolate sauce being mixed and boiled.

    Remove the pot from heat and stir in vanilla until well combined.

    Pour hot chocolate mixture over puffed wheat.

    Stir (carefully!) with a rubber spatula until all of the puffed wheat is coated with chocolate.

    A 5 part image showing the chocolate sauce being poured over the puffed wheat and stirred until all of the cereal is fully coated.

    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.

    A 4 part image showing the mixture being pumped in a lined pan, spread, and patted flat.

    Allow to cool completely to room temperature before cutting into squares.

    Cut bars can be transferred to an airtight container - or individually wrapped with plastic wrap - and stored at room temperature for a week or so.

    Note: They’ll still be safe to eat after a week, but may start to taste a little stale.

    A stack of puffed wheat squares on a small white plate.

    Tips and Tricks

    A few bits of info to help you out:

    Weigh your Wheat

    Puffed wheat comes in different sized bags, and RARELY is it the right amount for this recipe.

    So, I put my extra large bowl on my kitchen scale, turn it on, let it come to 0, and just pour in my puffed wheat until I’ve got the right amount.

    Then I just set the bowl aside until the chocolate syrup is ready.

    A 2 part image showing a bowl of puffed wheat being weighed.

    Line the Pan!

    While puffed wheat squares are usually made in a greased pan, I like to line the pan with parchment, instead.

    To do this, I spray the pan with nonstick spray, then add parchment paper. The spray acts as a loose glue, holding the paper in place.

    Fold the corners to tuck away the excess paper bulk, and you’re good to go!

    After the bars have cooled, you can lift the whole pan of bars out, for easier cutting.

    A slab of puffed wheat squares being cut.

    The Boil Matters

    While I’ve never used a candy thermometer for this - haven’t needed to, wouldn’t know what temps to hit! - the boil time can affect your final bars.

    2 minutes gives a nice, firm bar.

    If you prefer a more gooey bar, boil for just a minute or so.

    Cover image for the "More Than Poutine" cookbook.

    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!

    A stack of puffed wheat bars on a small white plate.

    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!

    Back Bacon / Canadian Bacon
    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
    Doughnut Holes - Timbits!
    Homemade Wunderbars
    How to Make Peameal Bacon and Back Bacon
    Maple Butter Tarts
    Montreal Bagels
    Persians Recipe
    Poutine, My Way!
    Replica Swiss Chalet Sauce
    Tiger Tail Ice Cream

    Looking for even more Canadian recipes? Check out our full Canadian Recipes list!

    A stack of puffed wheat squares on a small white plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A stack of puffed wheat bars on a small white plate.

    A stack of puffed wheat bars on a small white plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 5 votes

    Puffed Wheat Squares

    Puffed Wheat Squares are a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies thing.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Cooling Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Dessert, Snack
    Cuisine: Canadian
    Diet: Vegetarian
    Servings: 12 People
    Calories: 287kcal
    Author: Marie Porter

    Equipment

    1 9 x 13 Baking Dish

    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.

    Video

    Nutrition

    Calories: 287kcal | Carbohydrates: 55g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 113mg | Fiber: 2g | Sugar: 40g | Vitamin A: 236IU | Calcium: 28mg | Iron: 5mg

    A stack of puffed wheat squares on a small white plate.

    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
    French Canadian Pea Soup
    Beep Drink Recipe
    Sponge Toffee

    Older Photos

    A small glass plate stacked with large pieces of puffed wheat squares.
    A small glass plate stacked with large pieces of puffed wheat bars.
    A small glass plate stacked with large pieces of puffed wheat squares.
    A two part compilation image showing the butter, syrup and cocoa being mixed in a pot, and that mixture being cooked together.
    A two part compilation image showing the chocolate caramel being boiled, and the vanilla being added.
    A two part compilation image showing the chocolate caramel being added to the bowl of puffed wheat, and starting to be stirred.
    A two part compilation image showing the chocolate caramel being stirred into the puffed wheat, both partially mixed, and fully coating it.
    A two part image showing the puffed wheat mixture being dumped in the prepared pan, and being spread.
    A two part image showing a hand in an oven mit pressing down on parchment paper, and the pressed pan of squares.
    A small glass plate stacked with large pieces of puffed wheat bars.
    A small glass plate stacked with large pieces of puffed wheat squares.
    A small glass plate stacked with large pieces of puffed wheat bars.

    Related posts:

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    Reader Interactions

    Comments

    1. Kristen

      August 30, 2019 at 9:31 pm

      5 stars
      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!

      Reply
      • Vicky

        October 30, 2022 at 10:57 am

        Do you mean maybe 6 cups puffed wheat not 6 ounces?

        Reply

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    Marie Porter


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