One of my favourite classic no-bake square recipes! These are a staple at any bake sale or cafeteria. I know some puffed wheat squares recipes use molasses, but these ones are just pure sweet, chocolate.
1/3 cup butter
1/4 cup corn syrup
1/4 cup liquid honey
1 cup brown sugar
2 Tbsp. cocoa
1 tsp. vanilla extract
8 cups puffed wheat
Put all puffed wheat in a large, heat-proof bowl. Grease the bottom and sides of a 9x13 baking pan with butter.
Melt the butter in a saucepan. Add the corn syrup, honey, sugar, cocoa, and vanilla and stir. When the syrup begins to bubble, remove from heat.
Pour over the puffed wheat and mix until the puffed wheat is completely coated. Mix with a rubber spatula or large spoon because it is way too hot to mix with your hands.
Transfer to the prepared pan and press the puffed wheat down evenly. Refrigerate for 1-2 hours or until firm. Cut into squares and store at room temperature in an airtight container or individually wrapped in plastic.
*Recipe by Brooke McMillan