Time 45m Yield 16 Number Of Ingredients 5 Steps:

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.

Time 45m Yield 24 Number Of Ingredients 7 Steps:

Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside. Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined. Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

Time 15m Yield 24 squares Number Of Ingredients 5 Steps:

Combine corn syrup, margarine, brown sugar, and cocoa in heavy sauce pan. Boil for 5 minutes; remove from heat. Add puffed wheat; stir. Using buttered pans; pour mixture into greased 13 by 9 inch cake pan. Pat into pan. Let cool; cut into squares.

Time 6m Yield 1 9x12 pan Number Of Ingredients 7 Steps:

Measure puffed wheat into a large bowl. Melt butter in a saucepan. Add syrup, sugar, cocoa. When mixture begins to boil, boil for 3 minutes and then remove from heat. Add vanilla. Pour over puffed wheat and mix well. Press into a 9X12 inch cake pan. scatter sprinkles while still warm and pat down to be sure they will stick. Cool completely.

More about “puffed wheat squares recipes”

Time 25m Yield about 2-1/2 dozen. Number Of Ingredients 6 Steps:

Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat., Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers.