Healthy, crunchy puffed wheat coated in a deliciously sticky chocolate caramel mixture.
I’ve been told by many that this is a Canadian treat, but everyone else needs to get on board!
Spray a 9×13 inch baking pan with non-stick spray.
Measure out puffed wheat in a heatproof bowl. Set aside.
Combine and melt butter, corn syrup, brown sugar, cocoa and salt in a small saucepan. Bring to a boil over medium-low heat. Stir with a wooden spoon for 1 to 2 minutes before removing from heat. Add vanilla and stir briefly to combine.
Pour the hot mixture over the puffed wheat and quickly stir to coat evenly. It’ll get hard to stir – but make sure to get everything coated well. Pour the puffed wheat mixture into the baking pan and use a greased spoon or hands to press the mixture hard into the pan. Let cool, and slice into however large a square you’d like. Enjoy!!
This recipe can also be halved, and put into a 9-inch square pan.
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This is so yummy! I love how quick and easy this is. I had to use the Sugar Crisp, sweetened puffed wheat cereal because in the small town we live in they no longer sell plain puffed wheat, but it worked out fine, although probably a little sweeter than the original version.
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