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These Best Ever Puffed Wheat Squares were one of the very first recipes I learned to make when I was a child. This is my grandma’s puffed wheat cake recipe and it’s as classic as classic gets! We love making this recipe in our house, and I just know you’ll love to make it too!
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 serv
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Looking for more easy no-bake desserts like this? Try these No Bake Chocolate Peanut Butter Oatmeal Squares, or this Classic No Bake Cheesecake!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite easy no bake dessert? I’d love to know!
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Looking for some easy no bake desserts? You’ll LOVE these:
- Easy No Bake Peanut Butter Chocolate Cheesecake
- Easy No Bake Chocolate Peanut Butter Cheesecake Pie
- Easy No Bake Strawberry Swirl Cheesecake
- Easy No Bake Orange Creamsicle Cheesecake
- Easy No Bake Chocolate Mousse Vegan Cheesecake
- Easy No Bake Strawberry Cheesecake
- Easy No Bake Classic Tiramisu
- Easy No Bake Chocolate Mocha Tiramisu
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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
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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.