Puffed Wheat Squares
Puffed wheat squares were invented in 1914 by a candy store owner, A. J. Russell, in Red Deer, Alberta, Canada. I remember making them as a kid for brown bag lunches. My mom had a recipe book that called them “Crazy Cake”. This is a variation of that crazy cake recipe.
Servings: 25 squares
Calories: 38kcal
Equipment
- 1 Medium saucepan
- 1 8x8 pan
Ingredients
- 5 cups Puffed wheat cereal
- 1/4 cup Butter
- 1/4 cup Granulated sugar
- 2 tbsp Cocoa powder
- 1/3 cup Corn syrup light or dark
- 1/2 tsp Vanilla
Instructions
- Lightly grease an 8x8 pan.
- Measure puffed wheat into a large bowl.
- Over medium-high heat, melt butter in a medium saucepan.
- Add sugar and stir to dissolve.
- Stir in cocoa, corn syrup and vanilla.
- When the mixture begins to bubble, boil for 90 seconds. Cooking time is important! If you cook the mixture too long, the squares will get very hard; if you don’t cook it long enough, the squares will fall apart in your hands.
- Pour mixture over puffed wheat and stir until the puffed wheat is well coated.
- Press firmly into the prepared pan with the back of a greased spoon.
- Allow to cool completely before cutting into 25 squares.
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 57IU | Calcium: 2mg | Iron: 0.1mg