Puffed Wheat Squares are a nostalgic, no-bake dessert bar that has a special place in Prairie Canadian kitchens. Think of them as a chocolatey cousin of Rice Krispie treats, but made with puffed wheat cereal and a rich, gooey binder.
They’re chewy, chocolatey, and perfect for lunchboxes, snack time, or a sweet bite anytime.
This recipe is quick to make and doesn’t require an oven—after the chocolate mixture boils, everything comes together quickly. It’s ideal for beginners and fans of classic treats alike.
Why You’ll Love This Recipe
- No baking required — save oven time
- Few ingredients — you probably have most of them
- Chewy, chocolatey texture — satisfying and nostalgic
- Great for sharing — easy to cut into squares for parties or lunchboxes
Recipe Snapshot
| Yield | Prep Time | Cook Time | Cooling Time | Total Time |
|---|---|---|---|---|
| About 12 squares (in a 9×13 pan) | 10 minutes | 1–2 minutes boiling | ~1 hour to set | ~1h 15m |
Ingredients
- 6 oz (by weight) puffed wheat cereal
- ½ cup butter (unsalted)
- 1 cup corn syrup
- 1 cup brown sugar (packed)
- ⅔ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Equipment Needed
- 9×13 inch baking pan, greased or lined with parchment
- Large mixing bowl (heatproof)
- Medium saucepan
- Rubber spatula
- Measuring tools
- Clean hands or parchment for pressing down bars
Step-by-Step Instructions
Prepare the pan and cereal
Grease or line a 9×13 pan with parchment. Place puffed wheat cereal in a large heatproof bowl.
Make the chocolate syrup
In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa powder, and salt. Heat over medium until butter melts and mixture is uniform.
Bring to a boil
Once melted, increase heat a bit and bring mixture to a full rolling boil. Boil for 1–2 minutes (closer to 1 minute = softer bars; 2 minutes = firmer bars).
Add vanilla
Remove from heat and stir in vanilla until fully blended.
Combine with cereal
Pour hot mixture over puffed wheat cereal. Stir carefully until all cereal is coated.
Press into pan
Transfer the mixture into your prepared pan. Use lightly greased or damp hands (or parchment paper) to press the mixture evenly and firmly into the pan. How firmly you press will affect the texture (looser gives chewier bars, firmer gives denser bars).
Cool fully
Allow to cool at room temperature until completely set (this can take an hour or more).
Cut into squares
Lift the slab from the pan if you used parchment, then slice into squares. Store in an airtight container.
Tips & Tricks
- Weigh your puffed wheat — since bag sizes vary, use scale to get the correct amount.
- Line the pan — use parchment for easy removal and cleaner slicing later.
- Boiling time matters — adjust 1–2 minutes based on how soft or firm you like your bars.
- Pressing technique — use parchment with your hand or flat object so you don’t burn your fingers.
- Avoid overloading — stir carefully so you don’t crush the cereal too much.
Variations & Substitutions
- Puffed rice version — if you can’t find puffed wheat, puffed rice may work as a substitute (though texture changes).
- Nut or peanut butter twist — add a swirl of peanut butter or chopped nuts for extra flavor and texture.
- Lower sugar — try reducing sugar slightly or using part maple syrup, but expect changes in texture.
- Vegan option — use plant-based butter/margarine and a syrup alternative (if compatible with consistency).
Storage
- Room temperature: Keep bars in an airtight container for up to a week.
- Separate layers: Use parchment between layers to prevent sticking.
- Freezing: These freeze well — wrap squares individually and put in a bag or container. Thaw before eating.
Frequently Asked Questions (FAQ)
Q: Can I use Rice Krispies or other cereal instead?
A: No — the recipe specifically requires puffed wheat cereal (not puffed rice or crispy rice) for the right structure and chew.
Q: What if my bars are too soft?
A: You may need to boil the syrup a little longer (towards the 2-minute range) so it sets firmer. Or press more firmly into the pan.
Q: Can I skip the salt?
A: It’s not recommended — the salt helps balance the sweetness and deepen the chocolate flavor.
Q: Why does the recipe weigh puffed wheat instead of using cups?
A: Because puffed wheat density can vary between brands, weight gives consistency and accurate results.
Puffed Wheat Squares are a treat that brings comfort, nostalgia, and ease into your kitchen. With a few simple steps and no need to fire up the oven, you get chewy, chocolatey bars perfect for snacks or dessert. Try making them once — the balance of chocolate, sweetness, and puffed wheat texture is hard to resist.