Puffed Wheat Squares
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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:
- 2/3 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.
- 2/3 cup corn syrup.
- 1/2 cup cocoa powder. I definitely like a more rich chocolate flavor which is why I use a full 1/2 cup. If you like the chocolate flavor a little more mild you can use 1/3 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
- 2/3 cup unsalted butter
- 2/3 cup corn syrup
- 1 cup brown sugar
- 1/2 cup cocoa powder, , use 1/3 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.
Just perfect! Followed the recipe 100% and the texture is great and holds together very well- just how my mom used to make it! Thanks for the recipe!
Do you use white or golden corn syrup? Does it matter?
I use golden 🙂
why cant I use honey coated puffed wheat kind
They will be very, very sweet
Very good. I substituted honey for corn syrup, but it still worked great, and stuck together well.
Mine didn’t stick together? Not sure why?
Hi Dawn, I’m sorry these didn’t work out for you. It’s hard to say for sure without being in the kitchen with you. My first thoughts would be that either the mixture didn’t come to a boil or if there were any ingredient substitutions made, that would made a difference.
Thank you that’s the exact recipe my mother used to make. Myself I don’t like chocolate so I simply leave out the chocolate. Add a little bit of vanilla just before blending the candy with the puffed wheat.
By the way for anyone who is interested the candy recipe part of this recipe cook it a little longer the longer you cook it the harder the candy you’ll get. Pour it onto a cookie sheet lined with parchment paper. Or into those fancy candy molds. It makes it much healthier candy than what you buy in the store. You can pour that candy mix over dried fruit or nuts combination of or whatever. Very versatile.
My daughter and I made these as a surprise for my husband on our camping trip. He has talked about them for years as a favourite when he was young. I sub’d corn syrup for honey as it is what I had on hand. Hubby is a happy little boy again.
Delicious And very very easy
Amazing and so easy to follow!! thank-you
A 195os, 60s recipe our Mom used to make, but she’d roll them into balls about the 3-4”….lovely chocolates outside…easy to steal…;) Thank you for resurrecting this lovely recipe! Kids love this!!
I’ve never tried rolling them into balls – That is such a great idea!
So simple and delicious! My Canadian wife from Alberta loves them as this boy from Florida does as well. Wife says they taste just like her Mom’s from 55 years ago. Much more complex and so much easier to make than rice crispy treats.