Classic Puffed Wheat Squares

This puffed wheat squares recipe predates me. It is one of those foolproof recipes that is difficult to get wrong. Rather than slicing the mixture into squares, I sometimes press the cereal into muffin tins to make portions that are just right for school packed lunches. They disappear quickly in our home.

Preparation time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Servings: 24
Yield: 24 squares

Ingredients

• 1.9 litres puffed wheat cereal
• 75 g unsalted butter
• 200 g packed brown sugar
• 120 ml corn syrup
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Puffed Wheat Squares Method

1. Assemble all of the ingredients.
2. Tip the cereal into a large bowl.
3. Melt the butter in a saucepan over a medium-low heat. Add the brown sugar, corn syrup, cocoa powder and vanilla, then cook for 5 to 10 minutes, until the mixture starts to bubble.
4. Take the pan off the heat and pour the mixture over the cereal. Mix until every piece of cereal is coated, then transfer it to a 23 x 33 cm baking dish. Flatten it with a greased spatula and divide into 24 squares. Alternatively, press the mixture into two 12-hole muffin tins.
5. Lift the mixture from the 23 x 33 cm baking dish onto a chopping board, then cut into squares.

Nutrition Facts (per serving)