Puffed Wheat Squares
This feels like a bit of a copout, but I’ve been meaning to mix up a batch of puffed wheat squares (a very prairie thing) and eat the whole pan myself for awhile now. And I think if anyone came across a plate of these on the kitchen counter, they’d eat them.
I’d like to say I grew up eating puffed wheat squares, but I didn’t – hopefully W will not suffer the same fate.
I’d make them more often if puffed wheat was a thing I normally kept in the house, but when I think to buy a bag, I remember that a panful takes about ten minutes to stir together. Well worth it.
There’s no technique here, really – just a formula. And likely the same ratio of butter:sugar:syrup:cocoa that has been mixed together for generations. If you really want to go all out, try making them with Corn Pops (really), or stir a handful of salted peanuts into the mix. (OK, that’s not really going all out, but it’s tasty.)
Puffed Wheat Squares
AuthorJulie
Lightly 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.
In 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.
Makes about 20 squares.
Ingredients
Directions
Lightly 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.
In 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.
Makes about 20 squares.
OMG YES!!! These are my favourite treat to eat every!
These puffed wheat squares turned out to be in eatable. They were hard as rocks and just as dry
you boiled it too long.
Hey wondering what cereal would work well for my GF husband? Anything other than rice krispies please, if possible. Thanks! Love your posts!
I’ve used puffed rice, which come in a bag like the puffed wheat and are big like them. It worked fine. 🙂
Really, any gluten-free cereal he likes can be turned into cereal squares – these or the marshmallow kind!
I use puffed buckwheat. It’s gf and a has the same texture as puffed wheat!
brilliant!! I’m going to seek some out and try it!
Any puffed grain or cereal works fine in my experience!
A health-kick in my home left behind puffed millet and rice- so i now make this recipe with a blend 🙂
They are not rice crispy s but puffed wheat.
Popcorn!
I TOTALLY grew up with puffed wheat squares! Way better than those over sweet rice crispie things…
My only question is what do you do with the other 3/4 of the bag???
Make more puffed wheat squares!!!
Eat it like cereal or make lots and freezer
Oh, thank you so much for this recipe and reminding me where I came from. I DID grow up on these and they are wonderful! Please do add the salted peanuts and – if you’re really feeling particularly madcap the day you make these squares – a handful of plump raisins. One of my farming aunts in Alberta used to add raisins and, I assure you, the extra chewiness will transport you. To Lori: you can actually eat wheat puffs as cereal but you have to keep bashing them down underneath the milk in your bowl, ’cause they float. Try mixing them with other heftier, cereals for breakfast.
Ha! I’ve never actually eaten puffed wheat as a breakfast cereal! But I can see how they would totally float. Mine are ALL destined to be squares… 🙂
My dad told me you have to boil the syrup for three minutes, and he’s right… it makes the cake easy to bite but not too soft that it’s falling apart. Also, I boil the syrup in a huge pot, and after taking it off the heat, pour the cereal and peanuts into the syrup, so only one sticky pot to wash.
Good tip! I don’t like instructing people to boil the syrup as it’s thick and can scorch easily or turn into dental work-compromising candy, but if you’re comfortable with it, awesome! And yes, if you have a big pot, go for it!
!! I had totally forgotten all about these. (How did that happen?) I loved them when I was a kid I’m SO glad you reminded everyone about them., Julie. I think you should do nostalgia recipes more often. Who knows what else we’ve all forgotten? Thanks for bringing an old friend back!
I know, right? So glad to facilitate the reunion! 🙂
I now use a candy thermometer when I cook the syrup. I have found cooking it to between 215°F and 220°F results in a square that is neither to soft and loose or too hard to be chewy.
Excellent tip! thanks!
Nope nope nope – this produced waaaay too hard of a square. What a mess and waste. Rather just bring to a boil and have it fall apart than be rock hard and impossible to cut.
Sorry it didn’t work out for you! I just bring it to a boil to melt the mixture – any longer and they’ll get harder.
I bet they would be great with Cheerios. And now real Cheerios (General Mills) are GF. ?
Are they? Yes, you can pretty much make cereal bars with any kind of cereal.. I’ve made these with Corn Pops and they’re fab!
I have an old recipe for these that calls for a half cup of butter instead of a quarter cup. They don’t get hard or dry. I just bring them to a good rolling boil, then add vanilla. I also use Roger’s golden syrup instead of corn syrup.
I use Rogers too! And yes, the extra butter would help…
Great but messy
Hard not to eat the pan!!!! I try to make only one pan for home and one for work…….I get it in both places but the more I share, the less I over indulge on lol
Which corn syrup do you use
Golden corn syrup, generally.
Even though my puff wheat taste great. They are falling apart when cutting. How can I fix it?
Hmm… not sure if you can at this point! Maybe use a little less puffed wheat next time?
I would say not boiled long enough. If you have a candy thermometer 235-240F is soft ball stage and should be right. Less than 235* will crumble more than 240* will be hard as a rock.
Made these tonight! Didn’t have brown sugar so I used golden yellow sugar #nomnomnom
Yay!
So yummy I’m on my third pan in one month I think I’m addicted I ate a whole pan in a day half lol .. I used to eat these when i was younger and i been craving them so bad now i can’t stop eating and making them lol but next round I want try the corn balls lol
Very prairie indeed!
Cheap, cheerful, YUMMY and fun. I lost my recipe from Saskatchewan and used first one that popped up on Google. What a mistake. Who knew something so easy and basic could turn out an epic failure? After the fact I found your recipe Julie and it’s PERFECT!
Made these and was very disappointed with them. I was careful not to boil to long and measured ingredients exactly and still ended up with a rock hard tasteless clump
Wish I had read the comments. Totally over boiled the syrup. They are tasty but filling-removing hard.
Oh no, sorry to hear it!
We grew up calling my dad the “puffed wheat monster” because he could eat a whole pan of these in one sitting! Haven’t had this since I moved away from Canada. Just made this and waiting patiently for it to cool. Thanks for this recipe and this piece of home!
I have also used Sugar crisp in this recipe but then you don’t need as much syrup. Still very yummy and chewy!
Ooh brilliant! Only problem is not eating the Sugar Crisp first… 🙂
OMG… I just made a batch of these & their Amazing…. I almost ate the whole pan by myself ?
This is the danger of puffed wheat squares!!
Love your recipes, love your chocolates! Thank you for this!
An absolute childhood throwback, so yummy. Loved your recipe and the tip to spray the bowl with non-stick spray, makes combining the puffed wheat and syrup so much easier. Thanks for the great recipe, they turned out perfect!
Love them.. glad you do too!
I made these today and zero issues were had! I boil mine on a lower temp. Just till the sugar is dissolved. No problem with them being too hard or falling apart. I press mine into the pan with the back of a metal spoon. I also don’t use the bowl method. Puffed wheat right into the big pot. (it keeps the base warm to mix easier). If there are issues with it being too hard substitute margarine for butter. I used to and never had a problem. I lost my old recipe and yours worked perfect! Thanks!
I hate commenting on recipes if I make a change, but the following happened to me. I was in the process of measuring out all of my ingredients when I realized that I had half the corn syrup required so I substituted maple syrup for the other half. They turned out wonderful although a little over sweet from my substitution, but they set perfectly and should be gone by days end.
Brilliant idea!
Could you use maple syrup?
You probably could, but pure maple syrup is far runnier than corn syrup or golden syrup… I might use less?
I’m concerned about the sweetness? Is it really sweet or just nice. Hard to describe but I don’t like sweet all that much. Comment please. This does sound yummy.
Thanks so much, Diane
I think it’s nice and not too sweet! It’s all subjective, I suppose!
I followed Julie’s recipe exactly as written and the result was a batch of perfectly chewy and chocolatey puffed wheat squares. I don’t know why I hesitated thinking they were finicky. The recipe couldn’t be easier! ?
Oh yay! so glad to hear!!
I was skeptic about making these after reading all of the comments… I did and they turned out really well. Slightly chewy, not as sweet as I was expecting and tasty! I accidentally forgot to put vanilla and salt in there as I’m wan to do, but tasty all the same. Thanks! I’ll make these again with the rest of the gigantic bag of puffed wheat I have left!
Sitting, enjoying a perfect square of puffed wheat square following the recipe from Cookies I Have Loved. Texture is great and the cocoa in this version comes through so well. Wondering if you’ve ever heard of another name for these besides Puffed Wheat Square? I haven’t, but I’m proposing to my family that moving forward we refer to them as Punky Brewsters! Thoughts?