Puffed Wheat Squares with Chocolate DrizzleBy Chatelaine
I grew up on a honey farm in Theodore, Sask., and always looked forward to coming home from school to find this classic prairie treat waiting for me. Puffed wheat squares originated after the First World War, when grain producers were looking for new markets for wheat. Most recipes I’ve come across are chocolate-based, with a dash of cocoa powder and corn syrup. My mom’s version uses honey caramel and a touch of salt instead. This is her recipe, with a chocolate drizzle for extra indulgence.—Haley Polinsky
- 7 cups puffed wheat or kamut puffs
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/2 cup creamed honey
- 1/4 tsp kosher salt
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- Grease a 13 x 9-in. baking dish with cooking spray. Measure out puffed wheat into a large bowl. Set aside.
- In a heavy-bottomed saucepan, bring sugar, butter, honey and salt to a boil over medium. Boil for 2 to 3 min, stirring occasionally, until mixture is glossy and ingredients are thoroughly combined. Remove from heat and quickly stir in puffed wheat and vanilla.
- Transfer mixture to prepared baking dish. Press gently into the dish using a piece of greased parchment. Refrigerate until set, 1 hr. Cut into 20 squares.
- Add chocolate chips to a bowl. Microwave in 30-sec intervals, stirring in between, until chocolate is melted. Drizzle over cut squares.
To add even more chocolatey flavour to these squares, add 3 tbsp cocoa powder to the honey mixture in step 2.