This recipe is always a winner. It's not healthy by any stretch of the imagination (hey, it's got puffed wheat, doesn't that count for anything?! And about a pound of butter and sugar, nice try) but it's good. That much I know.
My mum used to make it for us to take on school trips and the 4L ice cream bucket full of them was licked clean long before we got where we were going and sad was the kid who didn't realise we had brought them and didn't get one.
You can also substitute 4 C Rice Krispies for the puffed wheat. Magical.
But the most magical thing about them? They're dead simple. Even easier than that, really.
And, if you use margarine and not butter, they're vegan. Yum.
(This recipe is from memory, hence the wild-Missus-Mustard-this-does-not-make-sense style instructions.)
Puffed Wheat Squares
1/2 C butter or margarine
1 C brown sugar
1/2 C corn syrup
2 T cocoa powder (feel free to add more!)
2 t salt (this is my addition, but I recommend it)
6 C puffed wheat
Stovetop Directions
1. Melt butter/margarine over low-medium heat in a small saucepan. Add remaining ingredients - except puffed wheat - and stir until sugar dissolves.
2. Pour puffed wheat into an appropriately-sized, greased baking pan. ("Appropriately-sized" meaning, pour the puffed wheat in, and if it looks like the height you wish your squares to be, go for it)
3. Pour chocolate mixture over puffed wheat and stir to coat evenly.
4. Let set for a few hours at room temperature, if you can wait that long.
Microwave Directions
1. Melt all ingredients - except puffed wheat - in a large, heat-proof bowl until sugar dissolves or almost dissolves.
2. Pour puffed wheat into bowl with chocolate mixture and stir to coat.
3. Pour mixture into appropriately-sized, greased baking pan. * See above note!
4. Let set for a few hours at room temperature. I dare you.
Maybe Dad would like some.
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