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3 pieces of puffed wheat squares on a plate with a hand holding the top one.
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5 from 1 vote

Puffed Wheat Squares

These Puffed Wheat Squares are the Canadian prairie classic, also known as puffed wheat cake. Chewy, chocolatey, and made with 6 ingredients and no oven. The trick is boiling the syrup for exactly 2 minutes, which is what keeps them soft instead of rock hard.
Prep Time10 minutes
Cook Time0 minutes
Cooling Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: Canadian
Keyword: no bake puffed wheat squares, puffed wheat squares
Servings: 12
Calories: 360kcal
Author: Joanna Cismaru

Ingredients

US Customary - Metric

Instructions

  • In a large mixing bowl, measure out 8 cups of puffed wheat cereal and set it aside.
  • In a medium saucepan over medium heat, melt the butter. Once melted, add the corn syrup, granulated sugar, and cocoa powder. Stir constantly until the mixture comes to a boil. Let it boil for about 2 minutes without stirring.
    process shots showing how to make puffed wheat squares.
  • Remove the saucepan from the heat and stir in the vanilla extract. Be careful as the mixture may bubble up.
    process shots showing how to make puffed wheat squares.
  • Immediately pour the hot syrup over the puffed wheat cereal. Stir with a large spoon until all the puffed wheat is coated with the syrup.
    process shots showing how to make puffed wheat squares.
  • Grease a 9x13-inch baking pan or line it with parchment paper. Transfer the puffed wheat mixture to the pan and press down firmly and evenly.
    process shots showing how to make puffed wheat squares.
  • Allow the puffed wheat squares to cool completely at room temperature, about 60 minutes. Once cooled, cut into squares and serve.
    process shots showing how to make puffed wheat squares.

Video

Notes

  1. Boil the syrup for exactly 2 minutes. Set a timer. Longer and the sugar sets too firm, which is why some squares come out hard enough to break a tooth.
  2. Medium heat, steady boil. A hard aggressive boil cooks off water faster and can overshoot even in 2 minutes.
  3. Work fast once the syrup is done. Have the cereal measured and the pan ready before you start, because it sets quickly.
  4. Press firmly into the pan. Loosely pressed squares crumble when you cut them. Butter your hands or press through parchment.
  5. Cool at room temperature, not in the fridge. Cold sets the syrup too hard and you lose the chew.
  6. Fresh cereal only. Stale puffed wheat gives you a soft, disappointing texture.
  7. Gluten free: use puffed rice instead of puffed wheat.
  8. Better on day 2, once the syrup has settled into the cereal.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 73g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 183mg | Fiber: 6g | Sugar: 43g | Vitamin A: 676IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 13mg
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