Puffed wheat squares are a timeless, simple treat that always brings back childhood memories. They’re chewy, gooey, and packed with chocolate, and you can make a batch of these no-bake squares in minutes. 
Did you grow up eating puffed wheat squares? Some people call them puffed wheat cake. The basic process is straightforward: melt together butter, brown sugar, corn syrup and cocoa to form a rich, buttery chocolate sauce. Stir in puffed wheat cereal, press the mixture into a pan, and allow it to set. The result is chocolatey, chewy cereal bars that are addictive.
This recipe is especially popular on the Canadian prairies and is one of those classic community recipes—something many grandmothers made and that you often find at church suppers, town fairs, and school bake sales.
They’re incredibly quick and forgiving to prepare, so while it feels almost too easy to share, not everyone has discovered these bars. If you haven’t tried them, give them a go—you won’t regret it. 
How to Make Puffed Wheat Squares
Ingredients you’ll need:
- 2/3 cup butter (unsalted or salted; margarine works too)
- 1 cup brown sugar (adds moisture and chew)
- 2/3 cup corn syrup
- 1/2 cup cocoa powder (use 1/3 cup for a milder chocolate flavor)
- 9–10 cups puffed wheat cereal (use 9 cups for chewier bars, 10 cups for crunchier; do not use sugar-coated puffed wheat)
Start by combining the butter, brown sugar, corn syrup and cocoa powder in a large saucepan over low–medium heat. Stir gently until everything melts together, then bring the mixture to a gentle boil and keep it boiling for about 1–2 minutes while stirring. This brief boil helps the mixture set properly; boiling too long will make the bars too hard.
Remove the pan from the heat and stir in the puffed wheat cereal until it’s evenly coated. Spoon the mixture into a greased 9×13-inch baking pan and press it down firmly with your hands or a rubber spatula (lightly greasing the spatula helps prevent sticking).
Let the bars firm up at room temperature—about an hour—then cut into squares. Store the finished bars in an airtight container at room temperature to keep them soft and slightly sticky; refrigeration can make them overly crunchy.
Whether these remind you of childhood or are your first time hearing about them, make a batch, enjoy the sticky, chocolatey goodness, and get ready for a sugar-coated smile. 
Puffed Wheat Squares
Ingredients
- 2/3 cup unsalted butter
- 2/3 cup corn syrup
- 1 cup brown sugar
- 1/2 cup cocoa powder (or 1/3 cup for a milder chocolate flavor)
- 9 cups puffed wheat cereal*
Instructions
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Grease a 9×13-inch baking pan.
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In a large saucepan over low–medium heat, combine the butter, corn syrup, brown sugar and cocoa powder.
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Stir gently until everything melts together.
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Bring the mixture to a gentle boil and maintain the boil for 1–2 minutes, then remove from heat.
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Stir in the puffed wheat cereal until evenly coated.
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Spoon the mixture into the prepared pan and press down firmly with a lightly greased spatula or your hands.
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Allow to firm up at room temperature for about 60 minutes, then cut into squares and serve.
Notes
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