Puffed Wheat Squares 2.0
Prep 10M | Cool 10M | Enjoy in 20M
A simple and delicious treat, with a new peanut butter twist.
8 cups (2 L) puffed wheat
1 cup (250 mL) brown sugar
½ cup (125 mL) corn syrup
¼ cup (60 mL) butter
¼ cup (60 mL) crunchy peanut butter
2 Tbsp (30 mL) cocoa powder
Tip: For regular puffed wheat squares increase the butter to ½ cup (125 mL) and omit the peanut butter
Lightly grease a 10 X 14 inch (20 L) baking pan. Into a large mixing bowl measure the puffed wheat. In a saucepan over medium heat stir corn syrup, butter, peanut butter and cocoa powder until melted. Allow mixture to come to a boil for one minute. Stir again and pour over puffed wheat and mix until well combined.
Remove mixture to the baking pan and with slightly damp hands to prevent sticking, press puffed wheat into the pan evenly. Cool completely and cut with a knife into squares. Keep well wrapped and eat within a couple of days.