Chocolate Puffed Wheat Squares67 Reviews
- Prep: 15 min
- Ready In: 45 min
“MMMMMM... mom, can we have some more? A deliciously chocolaty square that packs well in little one's lunches.. (big one's too!). Enjoy!” - by B. J. Rowlinson
Original recipe yields 1 - 9x9 inch pan
- Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
- Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
- Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.
Amount Per Serving (16 total)
- 89 cal
- 4.1 g
- 13.4 g
Based on a 2,000 calorie diet
Reviews (67)Rate This Recipe
"This is what I change to the recipe to make it even better: 1 cup brown sugar, 1/2 cup corn syrup, 1/2 cup butter, and add 1 tsp of vanilla. I let it boil for 3 minutes, and then pour it over the puf..." See morefed wheat. These additions make it the yummiest p.w. squared you will ever eat. (And they stick together well)"
"The basics are there, but I too, like most, found this to be lacking in stickiness, so I couldn't give it full marks. I also found that 9x9 isn't enough for us. I came up with my own after lots of exp..." See moreerimenting that feeds us all *and* sticks together well. I pack it tightly in a 9x 13 greased pan. I use: 2/3 cup butter or margarine, 1 cup corn syrup (I spray the cup with PAM so the syrup comes out easily), 2 cups brown sugar, 2 tsp. vanilla, 5 Tbsp. cocoa powder (add more if you like a more chocolate flavour), and 10 to 10 1/2 cups puffed wheat cereal Then I pretty much follow the directions that the submitter uses, though I don't time the boiling of the mixture. Once it gets fairly bubbly, then I remove it from the heat. I also use a medium pot because I'm too lazy to butter the sides. *** Brenda--It's been a while since I made any, but if I recall, I don't let it boil for a full minute. Once it gets to the rapid boiling point, I leave it for a bit(I don't know, maybe thirty or forty seconds?), then I pull it off. If that doesn't help, you could probably decrease some of the brown sugar (I don't pack the brown sugar when I measure it). Honestly, I can't remember ever having any leftovers to notice if it goes hard, but I think over boiling is generally what makes the syrup/squares harden quickly. "
"I have a similar version - 8c. puffed wheat 1/2c. butter 1/2c. corn syrup 2T cocoa 1tsp vanilla 1c. brown sugar I found that for chewy squares add all ingredients but the puffed wheat and butte..." See morer, bring the mixture to a boil and then add the butter and then boil for about a minute, the longer it boils the crunchier the squares."
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