Nana’s Puffed Wheat Squares
Nana’a Puffed Wheat Squares are a classic, old-fashioned treat that is quick and easy to make. Do you remember enjoying puffed wheat squares as a kid? This recipe is exceptional – ooey, gooey, and chewy!
When I was a child my Mom made Puffed Wheat Squares often for our family. They were quick and easy to make, made with simple ingredients. Back in the 60’s puffed wheat was sold in extra-large bags and because it was inexpensive, it was the only store bought cereal we ever got. Five kids could eat a lot of cereal!
The best puffed wheat square recipe I’ve ever tasted came from my sister-in-law Patti. She perfected her recipe, creating the perfect combination of puffed wheat and sweet, chocolatey caramel syrup.
5 Simple ingredients for making these old fashioned squares
Tips for making perfect Puffed Wheat Squares
- Don’t overcook the syrup. Bring it to a boil, let it bubble for just 1 minute. Cooking the syrup too long will result in squares that are hard.
- Grease the pan or you will have a heck of a time trying to remove squares. I always use butter to grease the pan. Lining the baking pan with parchment paper is also an option.
- Use an extra-large bowl so you can stir the syrup mixture into the puffed wheat without it spilling over the sides.
- Press the mixture lightly into the pan, this keeps them chewy instead of dense.
- Once cooled and firm, store them in an airtight container at room temperature.
Yes, puffed wheat squares freeze quite well. I prefer to cut them into squares, place parchment paper or wax paper between the layers to prevent sticking. Store in an airtight container or freezer bag. Thaw at room temperature before serving.
Old fashioned treat recipes
Passed down from our Mom and Grandma’s these sweet treat recipes have been made countless times.
Nana’s Puffed Wheat Squares
Video
Ingredients
- 1 1/2 cup butter
- 2 1/4 cups corn syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups cocoa powder dutch processed is best
- 14 cups puffed wheat
Instructions
- Grease 9×13 cake pan with butter.
- Place puffed wheat in an extra- large bowl.
- Using a medium saucepan add the butter and heat just until melted.
- Stir in the corn syrup, sugar and cocoa powder.
- Bring to a slow boil and let bubble for 1 minute.
- Pour the syrup mixture over the puffed wheat and gently fold the puffed wheat and syrup together until the puffed wheat is fully coated.
- Pour into the prepared baking pan and spread evenly. Lightly press down into the pan.
- Let cool at room temperature before cutting into squares.
Looks like an awesome recipe. I will have to try it.
But one and a half cups of cocoa seems like too much. My childhood recipe calls for 5 tablespoons of cocoa. Is it really that much?
yes that is how much cocoa to add, I get rave reviews for this recipe made exactly as per the recipe.
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.
Do they not make it like that any more? 🙁
Was wondering could you use margarine instead of butter.
yes you can use hard margarine, not the tub stuff, instead of butter, but butter really does taste better.
Hi Donna, I am very sorry for the mistake in my recipe, but after bringing mixture to a SLOW boil (just bubbling) cook only for an additional 1 minute.
Hi Laureen,
I used organic virgin coconut oil cold pressed and unrefined it has a little bit of coconut flavor turned out very good will be making this again !!
can you use coconut oil instead of butter ?
Hi Mabel, sounds interesting but I have no idea as I have never tried that. Let me know if you do
This was the cereal we only had also and my maman did them also. We were six in the family. I still eat puff wheat as a snack and breakfast.
Puff wheat went a long way with a large family.
I sooo remember these as a kid (and I’m a Gramma now LOL). I also remember making these for my kids. Sometimes the old standby recipes always keep us coming back for more.
Love your site….I’m a fellow Canadian in Ontario!!
Hello my fellow Canadian, yes old recipes bring back great memories!
We had Special K bars and Rice Krispie Treats, but we missed out on these Puffed Wheat squares! They look fabulous!
thanks Liz, weren’t those childhood treats so special to come home to after school.