Recipe by B. J. Rowlinson
"MMMMMM... mom, can we have some more? A deliciously chocolaty square that packs well in little one's lunches.. (big one's too!). Enjoy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
puffed wheat cereal
unsweetened cocoa powder
packed brown sugar
butter or margarine
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 experimenting 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.
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 puffed wheat. These additions make it the yummiest p.w. squared you will ever eat. (And they stick together well)
I have a similar version -
8c. puffed wheat
1/2c. corn syrup
1c. brown sugar
I found that for chewy squares add all ingredients but the puffed wheat and butter, 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.
This is a stingy version of the original recipe most people are looking for. After a bit of a search I have found the most used recipe is: 1/2 c butter, 1/2c corn syrup, 1cup brown sugar, 2 tsp cocoa, 2 tsp. vanilla for 8 cups of puffed wheat. As well, by rapid boiling the syrup for one minute I think most people without a candy thermometer run the risk of taking it to a hard candy stage (hence the comments about rock hard squares). Bring the syrup to boil and as soon as it hits rapid boil remove it from heat. Should work out better for most people.
I tried this recipe (twice in fact) and followed the directions exactly. I could not get the squares to stick together. Am I missing something? I seem to have this problem with the corn syrup and sugar mixtures. They do not seem to bind well to the cereal mixture. Any suggestions out there?
This is a yummy recipie, but you have to either triple the amount of sauce, or only use 2 or so cup sof puffed wheat in order for them to even stick together!
Reviewer romyo has it right, this is the stingy version! Altho she states 2 tsp of cocoa..you're kidding me ha! More like 5 tablespoons if you want a seriously choclatey square...and why wouldn't you?? Try this: 2/3 cup corn syrup, 1 cup lightly packed brown sugar, 5 Tablespoons cocoa..bring to a boil, add 1/2 cup butter, and then boil approx 45 seconds. Remove from heat and add 2 tsp vanilla. Add to 8 cups of puffed wheat or puffed kamut. Press into 9x13 pan (another reviewer suggests wetting palms of your hands then pressing, this works great). A great treat on a hot summer day (which it is in Perth Australia right now) when you don't want to turn on the oven. Another great TIP I just discovered. I always save the paper or foil from butter and keep it in the freezer...use it to grease pans. Anyway, after I lightly pressed the puffed wheat into the pan, I laid a butter paper over and pressed with my hands, works like a bomb!
Followed the suggestions from Rachelle review from Mar. 25, 2008. Taste great & they stick together - only problem just one day after (even stored in a air tight container) are rock hard. Like it to be sticky gooey. Any suggestions anyone please?
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Puffed Wheat Squares
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 37
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make chocolate cookies coated in confectioners' sugar.
See how to make little meringue sandwiches with a ganache filling.
These amazing cookies are good for the heart AND for the taste buds.