Homemade Puffed Wheat Squares are one of those treats that are so quick and easy to make. Do remember having Puffed Wheat Squares as a kid?
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.
Tips for making perfect Puffed Wheat Squares
- Only boil syrup mixture for 1-2 minutes. If it boils too long the squares will be too crunchy and hard. If you don’t boil the squares won’t hold together.
- Make sure to grease the pan or you will have a heck of a time trying to remove squares. I always use butter to grease the pan.
- Use an extra large bowl so that when you stir the syrup mixture into the puffed wheat you won’t have puffed wheat falling out of the bowl.
- Be sure to press the mixture firmly down after pouring into cake pan.
- Once cooled and firmed up store them in an airtight container at room temperature.
Puffed Wheat Squares
- 1/2 cup butter
- 1/2 cup corn syrup
- 1 tsp vanilla
- 1 cup brown sugar
- 2 tsp cocoa powder
- 8 cups puffed wheat
- Lightly grease 9x13 cake pan.
- Place puffed wheat into extra large bowl.
- In medium saucepan, melt butter.
- Stir in corn syrup, vanilla, brown sugar and cocoa powder.
- Bring to a slow boil and cook for about 1-2 minutes.
- Pour syrup mixture over puffed wheat and combine well.
- Transfer to cake pan, spread evenly and press down.
- Let cool to set before cutting into squares.