Chewy Chocolate Cherry Puffed Wheat Squares Recipes

PUFFED WHEAT SQUARES

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.

CHOCOLATE PUFFED WHEAT 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.

CHEWY CHOCOLATE-CHERRY BARS

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs and butter. Press into a greased 13x9-in. baking pan. In a large bowl, mix the remaining ingredients until blended; carefully spread over crust., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars.

CHEWY CHOCOLATE-PUFFED WHEAT BARS

Steps:

• Place 3 oz. chocolate in medium saucepan. Add honey, almond butter, and coconut oil; cook on medium-low heat 3 to 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Remove from heat.
• Combine cereal and nuts in large bowl. Add chocolate mixture; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Melt remaining chocolate as directed on package; drizzle over cereal mixture.
• Refrigerate 1 hour before cutting into bars.

OOEY GOOEY CHOCOLATEY PUFFED WHEAT SQUARES

Steps:

• Melt butter in saucepan. Add syrup, sugar, cocoa, marshmallows and vanilla. When mixture begins to bubble, remove from heat; add puffed wheat and mix well. Put in a buttered 9 x 12-inch pan. Press down with spoon. Cut in squares.

CHOCOLATE PUFFED WHEAT SQUARES

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.

CHEWY PUFFED WHEAT SQUARES

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.

HEALTHIER CHOCOLATE PUFFED WHEAT SQUARES

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.

CHEWY CHOCOLATE CHERRY SQUARES

Steps:

• Mix 1 cup of the crushed cookies and the butter; press firmly onto bottom of 9-inch square pan. Set remaining crushed cookies aside for later use.
• Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Add cherries and corn syrup; stir until well blended. Refrigerate 30 minutes or until slightly thickened. Pour over crust.
• Refrigerate 3 hours or until firm. Spread with whipped topping just before serving; sprinkle with the remaining crushed cookies. Cut into 16 squares to serve. Store leftover dessert in refrigerator.