⅔CupButterIf using salted butter, omit the added salt.
⅔CupCorn Syrup
1CupBrown Sugar
½CupUnsweetened Cocoa Powder
1TeaspoonPure Vanilla ExtractOr Coffee
¼TeaspoonTable Salt
9CupsPuffed 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.