1Lightly spray the inside of a large bowl with nonstick spray. Put the puffed wheat (and peanuts, if you’re using them) into the bowl and set it aside.
2In a small saucepan, combine the butter, corn syrup, brown sugar, cocoa and salt over medium heat. Bring to a boil, stirring until smooth. Remove from heat and stir in the vanilla. Pour over the puffed wheat and stir to coat evenly. Press into an ungreased 9 x 13-inch pan and refrigerate or leave at room temperature until set. These are easiest to cut (and taste best) at room temperature.
3Makes about 20 squares.