Puffed Wheat Squares are chewy, chocolatey and light. This classic Alberta dessert square consists of puffed wheat cereal coated in a chocolate syrup. The whole process takes less than 10 minutes of hands on time, making it the perfect snack recipe to have on hand for any occasion.
Ingredients
- Plain Puffed Wheat Cereal
- Butter
- Brown Sugar
- Corn Syrup
- Cocoa Powder
- Salt
- Vanilla Extract
How to Make Puffed Wheat Squares
- Melt all ingredients in a sauce pan and stir constantly until bubbles start to form.
- Pour over the puffed wheat cereal and stir until every piece of cereal is evenly coated.
- Place in a greased dish, pack down. Let set. Cut and Enjoy.
Chewy Vs Brittle Puffed Wheat Squares
A quick dive into the land of google will show you some variations on puffed wheat squares. Some have marshmallows to make them chewier, but in mind opinion you don't NEED marshmallows for a chewy square. You just need to control your syrup temperature and you will achieve whatever end result you desire! Want it stickier and chewier - boil less. Want it more brittle and firm - boil more. Candy making is all about the maximum temperature that the syrup (sugar) reaches. The higher the temperature, the more hard the candy.
If you want a chewier square you should only let the mix bubble for a minute. If you want it harder, let it bubble for 3-4 minutes.
History of Puffed Wheat Squares
Lets talk about Puffed Wheat Squares, they are from Alberta Canada, First made at a candy shop in Red Deer, AB called A.J Russell. The original recipe was brittle but over time was developed to be more chewy, as we know it today. The original recipe included molasses, a common wartime substitute for sugar. Over the years many variations have been created. My version, that I grew up with, uses brown sugar - which is just white sugar and molasses combined!
Other Variations
- With Marshmallows
- With Peanut Butter
- With Water and White Sugar
FAQ
Yes, absolutely. I think it should be UNSWEETENED though. Corn Flakes are best.
Cut back the puffed squares by half a cup.
Once the syrup comes to a boil, continuously stir and let it boil for 3 minutes. This will results in more of a crunchy square.
Heck yes! I do this all the time and I prefer this method.
Yes, store in an airtight bag or container for up to 3 months.
Most people don't but I do. My theory with this is that they don't unnecessarily lose moisture while it sets up. You can cover them or choose not to, either way works!
What Is Puffed Wheat and Where Do You Buy It?
Puffed wheat is exactly what it sounds like: whole wheat kernels that have been heated under pressure until they pop, like popcorn. It's a light, crisp, unsweetened cereal. In Canada you'll find it in the cereal aisle of pretty much any grocery store, usually in a big bag (Quaker is the common brand, and store brands work fine). In the US it's less common on shelves; look for Arrowhead Mills puffed wheat in the natural foods section or order it online. Don't substitute puffed rice or Rice Krispies here. The flavour is different and the squares will turn out sweeter and denser. If that's what you have, make my s'mores rice krispies or marshmallow squares instead.
Puffed Wheat Squares for the Christmas Tray
These have been on every prairie Christmas tray I've ever seen, right next to the Eatmore bars and shortbread. They keep for a week in a sealed container at room temperature and freeze well for up to 3 months, so they're one of the first things I make in December. Cut them small for a tray; a 9x13 pan gives you 48 bite-size squares. If you're building a full tray, add candy cane cereal bars, pecan caramel thumbprints and peppermint chocolate chip cookies.
📖Recipe
Puffed Wheat Squares
Ingredients
- ⅔ Cup Butter If using salted butter, omit the added salt.
- ⅔ Cup Corn Syrup
- 1 Cup Brown Sugar
- ½ Cup Unsweetened Cocoa Powder
- 1 Teaspoon Pure Vanilla Extract Or Coffee
- ¼ Teaspoon Table Salt
- 9 Cups Puffed Wheat Cereal
Instructions
- Grease a 9"x13" Dish. Set Aside.
- Measure out the Puffed Wheats into a large bowl. Set Aside.
- In a medium sized saucepan, over low-medium heat, melt the butter.
- Add in remaining ingredients and continuously stir until the mixture starts to bubble. Once it has gotten to the point where bubbles are forming across the entire surface (not just the sides) you can let it cook for 1 minute and then remove the syrup from the heat.
- Pour the Syrup over the puffed wheat cereal and then stir until every piece of puffed wheat has been coated in the syrup.
- Dump the mixture into your prepared pan and then press down to pack it all together. You can use a piece of wax paper across the top of the mix so that your hands or utensil don't stick to the mix. I find if using a silicone spatula it is non stick enough that the wax paper isn't necessary. Another method, is to grease your hands with oil/cooking spray.
- Now the bars must sit for one hour to set up. If you want to speed up the process you can place them in the fridge. cover with saran wrap, if desired.
- Run a knife along the perimeter of the pan and then tip over onto a cutting board. Use a serrated knife to cut into 24 equal sized pieces.
- Keep in an airtight container or bag for up to 4 days on the counter or in the freezer for up to three months.
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