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How to make Classic Puffed Wheat Cake
This Best Ever Puffed Wheat Squares recipe is SO easy to make, and they’re NO BAKE! Simply cook the sauce ingredients in a saucepan and once it reaches a boil, pour it over the whole grain puffed wheat cereal and press the mixture into a square baking pan. Refrigerate for an hour or so, slice, and servNEVER MISS A POST! FOLLOW ME ON:
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Best Ever Puffed Wheat Square
This Best Ever Puffed Wheat Square is a classic dessert made with whole grain puffed wheat and a sticky sweet caramel sauce.
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Servings: 9 squares
Calories: 276kcal
Ingredients
- 6 cups plain puffed wheat cereal (not the sugar-coated variety)
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 1/2 cup dark corn syrup
- 1 teaspoon vanilla extract
- a pinch of sea salt
Instructions
- Measure the puffed wheat cereal into a large bowl and set aside.
- Grease a 9-inch by 9-inch square baking pan and line it with parchment paper (if desired).
- In a medium pan on the stove, over medium-low heat, add the butter, brown sugar, corn syrup, vanilla and salt.
- Using a whisk, gently stir the mixture together as everything melts and comes to a soft boil.
- Remove the pan from the heat and pour the mixture over the puffed wheat cereal. Stir everything together very well with a spatula.
- Press the mixture into the prepared pan and place in the fridge for about 1 hour.
- Slice and serve, or store in an airtight container at room temperature until ready to serve.
Notes
Store in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 47g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 51mg | Fiber: 1g | Sugar: 38g | Vitamin A: 315IU | Calcium: 27mg | Iron: 3mg
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Ben says
Hi, I’m looking forward to making these. Please note that although these are listed as American cuisine, they’re a Canadian creation: https://www.cbc.ca/news/canada/edmonton/alberta-red-deer-puffed-wheat-candy-history-1.5028308
The Busy Baker says
As I am Canadian, I am aware that they originated in Canada but they are also very popular in the United States.