Puffed Wheat Squares

[Ken Reels]

Didyou grow up with puffed wheat squares as a kid? Some people call it puffed wheat cake too. You made a delicious buttery, chocolate sauce. Then mix in puffed wheat cereal. The mixture gets pressed into a pan, and once they harden you end up with chocolate-y, chewy, completely addictive cereal treats.

In a small saucepan, combine the butter, corn syrup, brown sugar, cocoa and salt over medium heat. Bring to a boil, stirring until smooth. Remove from heat and stir in the vanilla. Pour over the puffed wheat and stir to coat evenly. Press into an ungreased 9 x 13-inch pan and refrigerate or leave at room temperature until set. These are easiest to cut (and taste best) at room temperature.

An absolute childhood throwback, so yummy. Loved your recipe and the tip to spray the bowl with non-stick spray, makes combining the puffed wheat and syrup so much easier. Thanks for the great recipe, they turned out perfect!

I hate commenting on recipes if I make a change, but the following happened to me. I was in the process of measuring out all of my ingredients when I realized that I had half the corn syrup required so I substituted maple syrup for the other half. They turned out wonderful although a little over sweet from my substitution, but they set perfectly and should be gone by days end.

"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!

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!

Hi: thanks for this recipe and from Winnipeg, no less. My old home town. When we lived there, I made it for my kids quite often, and then ate half the cake after they had gone to sleep. Because I was trying to keep them from too much sugar, hoping they would not become addicts like me.

I love this recipe. I think I originally found it in the Steinbach Carillon News cookbook. Still have that book, all smeared with varied ingredients and worn pages.

I just love this nostalgic stuff. Three cheers for you with thanks for posting these wonderful nostalgic recipes.

I really do hate dried-out puffed wheat squares and while I am ok with using some corn syrup, most recipes call for a full cup. That my friends, is a super duper lot of corn syrup. I decided that my squares were going to be half and half, the best of all worlds. My puffed wheat squares would be a little more chewy like Rice Krispies and less crunchy than normal. If you really want, you can add 2 cups of marshmallows and make these babies extra awesomely chewy.

I used honey in place of corn syrup I also only used 8 cups of puffed wheat, and I added the 2 cups of marshmallows, which made it nice and chewy. I reversed the amounts on the sugar using 1 cup of brown sugar and a 1/4 cup of white sugar. They turned out delicious chewy gooey good.

Mine are soft and chewy with the full cup of corn syrup, but the trick is to just barely bring the mixture to a boil then immediately remove and stir up. If one boils it even for thirty seconds by accident, one gets hard crunchy bricks. ?

When I was a child my Mom made Puffed Wheat Squares often for our family. They were quick and easy to make and didn't cost a lot. Puffed wheat was the only store bought cereal we ever got as kids. Five kids could eat a lot of cereal and puffed wheat came in enormous bags and was affordable for our large family. I love easy to make no bake treats like this recipe and my other favorite Butterscotch Confetti Squares.

Hello from Saskatoon,

My Husband and I just finished having a piece of your square. It's very good. We both remember our childhood version that did not have cocoa. So many of the recipes I found have more cocoa than what we would want. Your version is wonderful. I may reduce the vanilla next time by 1/2 tsp but that would be the only change I would make. Another thing that is different from our childhood version is the puff wheat. The type we grew up with wasn't toasted. Now the kernels are toasted so they are smaller and tougher that before.

Thanks for posting your version!

Hi Lauren, I have two sisters that live in Saskatoon, love that city. Yes the puff wheat we had as kids came in this gigantic bag and was fluffy and made the best squares ever. Wish they would make that kind again.

It must be the time of year for puffed wheat cake to be in our memories, as I have just purchased a bag of puffed wheat, and planned to make a batch this week. What great timing. I enjoy the Mennonite Girls Can Cook site for recipes, they often

I agree with Helen Davis! We used to make a very chocolatey puffed wheat cake as kids, and my sister and I were often too impatient to put it into a pan and wait for it to set into a cake. We would grab a couple of spoons and eat it right out of the bowl! Soooo delicious!

Thanks for posting this Maureen. I remember my mom making one very similar to this growing up and have recently been looking for a recipe that would emulate what I remembered from my youth. This one did. Yum,

Yes you can freeze it. I made a batch and used muffin tins instead of a single pan. Once they cooled they got set in the fridge for an hour to chill, then popped them out of the pans and put them in a jumbo freezer bag. Draw out most of the air and seal it. Have been thawing and eating about 2 per day. lol

After searching for years for the ultimate Puffed Wheat Square recipe, yours is the closest to perfection! I made a couple of changes: cut the brown sugar down to 3/4 cup (still plenty sweet) and cut the puffed wheat down to 6 cups. It is ooey gooey good. Many have asked for the recipe and my family and coworkers always request more of these squares. Thanks for posting it.

The squares are exactly what I wanted. They have lots of chocolate flavour, and they are perfectly gooey and chewy. I did add a bit more puffed wheat, as there was a pretty big pool of sauce at the bottom of my bowl after coating the original amount. But it would have been just as great had I followed the recipe exactly.

Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser.

We tried to make a version using corn syrup and brown sugar, which was very good, but we found the texture to be crunchier than the soft, gooey squares Scott is so fond of. After some experimentation, we decided to replace those two ingredients with marshmallows just like Rice Krispies Squares!

The white chocolate topping adds that extra bit of deliciousness to the squares, but feel free to leave it out or substitute with another topping of your choice like melted milk or dark chocolate, peanut butter frosting, shredded coconut, or chopped nuts!

Sorry to hear that, Tina. There can be a few reasons why the puffed wheat squares set up hard. Did you melt the butter and marshmallows at a low heat? Higher temperatures may result in harder puffed wheat squares. Using older marshmallows that are dried out or packing the mixture down in the pan too firmly can result in a harder square too.

I love anything that resembles a rice krispie treat. These sound so good I'm wishing I had all the ingredients on hand so I didn't have to go to the store for them, which will just delay the EATING! Yum! Have a great weekend, Marie!

I share easy recipes using fresh, seasonal ingredients that are big on flavour and (mostly) healthy. A few not-so-healthy desserts sneak in too. Most recipes are 10 ingredients or less and/or 30 minutes or less.

What an incredible story about the postman! Just a few sentences, but it made me smile))I love this skirt and the way it looks with cute beret and great jewelry. Can't wait to see the dress with chickens)

Hi Jessica, These look tasty, a nice change from regular puffed wheat squares. I have been making the standard chocolate puffed wheat squares for years, using honey instead of corn syrup,with no other changes and they work perfectly. I also use 1/2 puffed wheat and 1/2 puffed rice with no change to the texture. my family love them! I will try these very soon, so lovely to have options.

-Mix the puffed rice and protein powder in a large bowl and set aside.

-Heat all the remaining ingredients in a pot over medium heat. Stir frequently until completely melted and combined.

-Pour the heated wet ingredients over the dry and mix together.

-Pour into 88 baking dish (lightly greased) and press down to achieve an even foundation.

-Refrigerate for at least 30 minutes and cut into squares.

-Always keep them refrigerated (or in the freezer for long term storage) or they will fall apart once the coconut oil turns room temperature ?

3a8082e126