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I don’t know about you, but for me no bake desserts are where it’s at! I grew up making these Chocolate Puffed Wheat Squares with my grandmother and now they’re a fun treat I make with my own kids when we want something sweet. They’re easy to throw together and they’ve got a delicious chocolate flavour!
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 starts to bubble, pour it over the whole grain puffed wheat cereal in a large bowl and press the mixture into a square baking pan. Refrigerate for an hour or so, slice, and serve!
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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
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
Chocolate Puffed Wheat Square
This Chocolate Puffed Wheat Square is a classic dessert recipe made with whole grain puffed wheat and a sticky chocolate sauce.
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Servings: 12 squares
Calories: 265kcal
Ingredients
- 9 cups plain puffed wheat cereal (not the sugar-coated variety)
- 2/3 cup unsalted butter
- 1 cup brown sugar packed
- 2/3 cup dark corn syrup
- 1/2 cup cocoa powder
- 1/2 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 13-inch rectangular 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, cocoa powder, 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: 265kcal | Carbohydrates: 44g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 37mg | Potassium: 102mg | Fiber: 1g | Sugar: 33g | Vitamin A: 315IU | Calcium: 26mg | Iron: 4mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
samina Mariani says
Can you substitute with Rice Krispies squares instead of puffed wheat?
The Busy Baker says
I wouldn’t recommend it as puffed rice and puffed wheat absorb liquid differently so i worry that by making that substitution you’ll end up with crumbly squares.