Sweet Simplicity in Every Bite with Puffed Wheat Squares
While camping throughout Canada this summer, I stumbled upon these delicious puffed wheat squares in every little shop and café we visited, and oh, the nostalgia it brought! It seemed every charming spot had its own twist on this classic Canadian treat, a staple from the prairies renowned for their expansive wheat fields. It’s a delightful concoction of airy puffed wheat cereal lovingly bound by a sweet and buttery cocoa-infused syrup, creating a scrumptious chocolatey delight with the ultimate chewy-to-crispy texture balance. No ovens needed, just a simple concoction of delectable chocolate syrup draped over the puffed wheat, and voila, you let it set! If you’ve never had these, you’re in for such a sweet treat!
Puffed Wheat Cereal: This simple cereal forms the base of these treats and provides a satisfying crunch. Use puffed rice for a gluten-free twist. Unsalted Butter: Gives the squares a subtle buttery richness. Light Corn Syrup: Adds sweetness and a sticky consistency to bind the squares. You can use golden syrup as a substitute if needed. Granulated Sugar: Provides another layer of sweetness and texture. You can also use brown sugar, but it will create a different taste and may result in a chewier texture than white sugar. Unsweetened Cocoa Powder: Brings the rich chocolate flavor to the squares by coming together with the corn syrup and sugar to make a chocolate syrup. Vanilla Extract: Contributes a subtle aromatic element. Use pure vanilla extract for the best flavor.
Similar to Rice Krispie treats, making this Canadian classic is super simple! In just a matter of minutes, you’ll transform puffed wheat cereal into chewy, gooey squares of chocolatey bliss. To start, measure 8 cups of puffed wheat cereal into a large bowl and set it aside. You’ll need the cereal as soon as the chocolate syrup is prepared. First, melt the butter over medium heat in a medium-sized heavy saucepan. Next, add the corn syrup, granulated sugar, and cocoa powder, while constantly stirring until the mixture comes to a boil. Then let it boil for 2 minutes without stirring. Now, remove the pot from the heat and stir in the vanilla extract. The mixture may bubble up so you need to be careful not to burn yourself. Once the hot syrup is ready, pour it over the puffed wheat cereal. Then stir the mixture together using a large spoon or spatula until you’ve coated all the cereal with the syrup. A silicon rubber spatula is perfect for this step. Now, grease a 9×13-inch baking dish or line it with parchment paper. The squares will stick to the pan if you skip this step. Then transfer the cereal mixture to the pan and press it firmly into the pan in an even layer. Once you’ve pressed the mixture into the pan, let it cool completely for approximately 60 minutes or until it reaches room temperature. Then cut it into squares and serve!
Storage
You can store puffed wheat squares in an airtight container for about a week. It’s also possible to store leftovers in the freezer for up to 2 months. To do this, separate the treats with parchment paper before freezing, and then allow them to thaw at room temperature before serving.
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