Puffed wheat squares are a classic, easy treat that always reminds me of childhood. They’re chewy, gooey, full of chocolate, and you can whip up a batch of these no bake treats in no time.
Did you grow up with puffed wheat squares as a kid? Some people call it puffed wheat cake too. You made a delicious buttery, chocolate sauce. Then mix in puffed wheat cereal. The mixture gets pressed into a pan, and once they harden you end up with chocolate-y, chewy, completely addictive cereal treats.
I think the recipe originated (or maybe is just super popular) in the Canadian prairies. It’s the type of recipe that everyone’s grandma made, and that you always see at church events, town fairs, and school bake sales.
They’re ridiculously easy to make, so it seemed like I’m cheating a little bit by posting this recipe. But since I realized not everyone know the joys of puffed wheat squares. It would be wrong not to post the recipe, and leave some of you guys out from experiencing the joys of puffed wheat cake.
How to Make Puffed Wheat Squares
Ok – let’s talk ingredients first. For this recipe you’ll need:
- ⅔ cup butter. I use unsalted butter, but feel free to use salted too. Margarine will also work just fine for this recipe.
- 1 cup brown sugar. I like to use brown sugar in this recipe because it helps to make the bars chewier since brown sugar has more moisture than white sugar.
- ⅔ cup corn syrup.
- ½ cup cocoa powder. I definitely like a more rich chocolate flavor which is why I use a full ½ cup. If you like the chocolate flavor a little more mild you can use ⅓ cup instead.
- Then 9-10 cups puffed wheat cereal. Use 9 cups for a little chewier, or 10 cups if you like it crunchier. Make sure to use puffed wheat cereal – not the kind that’s already sweetened with honey/sugar coating. Otherwise your bars will be way too sweet.
First in a large sauce pan add the butter, brown sugar, corn syrup and cocoa powder. Melt everything together over low-medium heat. Then bring it to a gentle boil while stirring for 1-2 minutes. If the mixture doesn’t boil your squares won’t hold together properly. However, if it boils for too long then the puffed wheat can end up too crunchy. 1-2 minutes boiling is plenty.
Then remove the pan from the heat and stir in the puffed wheat cereal. Once it’s all covered spoon it into a buttered 9×13 inch baking pan and press it down with your hands or a rubber spatula. I often lightly grease my spatula to avoid it sticking.
Form there, it’s time to let the bars firm up. I also let them firm up at room temperature and store them in an airtight container at room temperature so that they don’t get too crunchy. Because the beauty of puffed wheat squares is really the gooey, slightly sticky, texture.
Whether you enjoyed puffed wheat cake as a child, or you’ve never heard of it before until today – make yourself a batch, get some sticky fingers, and indulge in the chocolate deliciousness.
Puffed Wheat Squares
Ingredients
- ⅔ cup unsalted butter
- ⅔ cup corn syrup
- 1 cup brown sugar
- ½ cup cocoa powder , use ⅓ cup for a less chocolate-y flavor
- 9 cups puffed wheat cereal*
Instructions
- Grease a 9x13 inch baking pan.
- Add the butter, corn syrup, brown sugar and cocoa powder to a large sauce pan over low-medium heat.
- Melt everything together while stirring gently.
- Bring the mixture to a gently boil for 1 minute, then remove from the heat.
- Stir in the puffed wheat cereal.
- Spoon the batter into the prepared pan and press down (I use a lightly greased spatula for this.
- Allow to firm up at room temperature for 60 minutes, then cut into bars.
Flo
Made these for the first time and they are soooo yummy. Have tried other recipes and this one tops them all.
Very easy to make and so very easy to eat more than one piece!!
Sharon
Great recipe, I have a similar recipe that I have been using for years. The tricky part is getting the exact boiling time so that these are chewy and not hard. Made these last night and boiled for 2 min. It was too long as they are hard. Do you have the exact timing so that they turn out perfect every time? Would a candy thermometer work to hit the temperature at the exact moment of the chewy, gooey stage?
Col
I Tried it at 230° and they worked out perfect.
lauren
this recipe is super easy, and it taste delicious
Sam
Yum! I’ve never made Puffed Wheat Squares before, but these were super easy and gooey. I’m not sure if they’ll firm up as they sit more, since they fall apart a decent amount, but I honestly don’t mind.
Cara Ng
Can’t wait to try this recipe! Puffed wheat cake was one of the things about “home” that I missed when I lived overseas. Now I’m back in Canada…. we are going to make these! They remind me of summer road trips! The best puffed wheat cake I used to buy at the Farmer’s Market in Saskatoon. Yum!
Amy Porter
Perfection. Squares stay gooey and moist days after you make them.
Linda B
Great recipe. Only use 8 cups Puffed Wheat. More gooiness! Thank you
Rhea
⭐⭐⭐⭐⭐I made them for the first time today and one its started lightly bubbling i started a timer for one minute and they are perfect they are chewy but not too sticky and also not hard. They are super easy aswell
Sheila Kehler
Thanks so much for posting this recipe! I grew up on the prairies with these squares made frequently. Blast from the past!
Sheila
Cindy Armstrong
My grandmother use to make these when I was a child over 50 years ago. Really brings back memories. I have a recipe that uses marshmallows like rice krispie squares that works great too. I’ll have to try this recipe soon.