Puffed Wheat Squares Peanut Butter Or Chocolate Flavour Recipes

Steps:

• Combine corn syrup, margarine, brown sugar, and cocoa in heavy sauce pan.
• Boil for 5 minutes; remove from heat.
• Add puffed wheat; stir.
• Using buttered pans; pour mixture into greased 13 by 9 inch cake pan. Pat into pan.
• Let cool; cut into squares.

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
• Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
• Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

Steps:

• Boil at a full rolling boil 2 minutes butter, corn syrup, brown sugar, peanut butter or sifted cocoa. Add vanilla and honey. Remove from heat and add puffed wheat. Stir to coat puffed wheat. Put into greased 9 x 13 pan. Use buttered fingers to move cake into pan.

Steps:

• Grease a 9x9 inch pan.
• Measure out the puffed wheat into a large bowl.
• In a medium saucepan on low heat, melt and mix the remaining ingredients.
• Pour the chocolate mixture into the bowl of puffed wheat and stir.
• Press the chocolate puffed wheat mixture into the greased pan and refrigerate for a couple hours before cutting into squares.

Steps:

• Combine cocoa powder, corn syrup, butter and brown sugar in a saucepan; bring to a boil and boil for 2 minutes. Remove from heat and cool slightly; add vanilla and stir, then pour over puffed wheat. Stir until we'll combined and then turn into a greased 9 x 13" pan. Press down; cool and cut into square

Steps:

• Butter a 9x13-inch pan.
• Heat brown sugar, butter, corn syrup, cocoa powder, cinnamon, and cloves in a saucepan over medium-high heat until butter is melted, stirring constantly. Bring cocoa mixture to a rolling boil; boil for 1 minute.
• Remove cocoa mixture from heat; stir in vanilla extract. Fold puffed wheat cereal into cocoa mixture. Pour cereal mixture into prepared pan; press evenly into the pan. Allow to cool completely before cutting into squares, about 30 minutes.

Steps:

• Butter two 9 x 13 inch pans.
• Melt margarine in large saucepan over medium heat.
• Add brown sugar, salt, corn syrup, cocoa powder.
• Bring to a full boil, stirring constantly. Boil for one minute, still stirring.
• Remove from heat. Add vanilla if desired, then stir in cereal.
• Pour into prepared pan and press down evenly. Cut into squares when cool.

Steps:

• Grease a large bowl and a 9x13-inch baking dish.
• Place cereal in the prepared bowl.
• Combine marshmallows, brown sugar, corn syrup, cocoa powder, and butter in a small saucepan; cook and stir over medium-low heat until smooth and bubbling. Remove saucepan from heat and stir in vanilla extract.
• Pour chocolate mixture over cereal and stir until evenly coated. Press cereal mixture into the prepared baking dish and cool for 10 minutes. Turn cereal mixture onto a work surface and cut into 12 or 24 squares using a serrated knife. Individually wrap squares in plastic wrap or store in an airtight container.