Ingredients
Equipment
Method
- Prepare Cereal: Measure your puffed wheat cereal carefully and add it into a large mixing bowl. Set it aside so it is ready for the warm syrup.
- Boil the Glaze: In your heavy-bottomed saucepan, combine the fresh butter, sweet brown sugar, sticky corn syrup, rich cocoa powder, and salt. Bring to a boil over medium heat, stirring continuously.
- Watch the Timer: Once the liquid reaches a full rolling bubble, let it boil for exactly 60 seconds. Do not over-boil, or your delicious no-bake dessert will turn out dense and hard.
- Add Flavor: Remove the saucepan from the heat immediately and stir in the pure vanilla extract.
- Coat the Grains: Quickly pour the hot, sweet chocolate coating over the cereal in your large mixing bowl. Mix rapidly with your silicone spatula until every single grain is glistening and dark brown.
- Press and Cool: Transfer the sticky mixture into a greased 9x13 inch baking pan. Press down very gently with damp hands or wax paper just to flatten. Let this classic Canadian treat cool at room temperature for 30 minutes before slicing into squares.
Notes
Storage Trick: Keep your pieces in an airtight container. If you notice they are losing their chewy texture, use our favorite softening trick: drop a slice of fresh bread into the container overnight.
Freezer Instructions: Does puffed wheat cake freeze well? Yes! Wrap individual squares tightly in plastic wrap and store them in a freezer bag for up to three months.