Puffed Wheat Squares (Or Puffed Rice Squares!)
Puffed Wheat Squares are 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, 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!
Servings 12 People
- 6 oz Puffed Wheat For Gluten-Free, used puffed rice cereal instead
- 1/2 cup Butter
- 1 cup Corn Syrup
- 1 cup Packed Brown Sugar
- 2/3 cup Cocoa Powder
- 1/2 tsp Salt
- 1 tsp vanilla
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.