Chocolate Pudding Cereal Squares Recipes

CHOCOLATE PUFFED WHEAT SQUARE

Steps:

• Measure the puffed wheat cereal into a large bowl and set aside.
• Grease a 9-inch by 13-inch rectangular baking pan and line it with parchment paper (if desired).
• In a medium pan on the stove, over medium-low heat, add the butter, brown sugar, corn syrup, cocoa powder, vanilla and salt.
• Using a whisk, gently stir the mixture together as everything melts and comes to a soft boil.
• Remove the pan from the heat and pour the mixture over the puffed wheat cereal. Stir everything together very well with a spatula.
• Press the mixture into the prepared pan and place in the fridge for about 1 hour.
• Slice and serve, or store in an airtight container at room temperature until ready to serve.

DOUBLE-CHOCOLATE PUDDING SQUARES

Steps:

• Crush 40 of the wafers; mix with sugar and 5 Tbsp. of the butter. Press onto bottom of 13x9-inch pan.
• Microwave chocolate and remaining 1 Tbsp. butter in small microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Drizzle over crust with spoon.
• Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. Gently stir in whipped topping; spread half over crust. Top with layers of remaining wafers and pudding mixture. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

CHOCOLATE PUDDING

Steps:

• Make the pudding: Whisk the egg yolks, sugar and cornstarch in a large bowl.
• Combine the milk, chocolate and salt in a saucepan over medium heat and stir until the chocolate melts. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour back into the saucepan and stir until thick, 12 to 15 minutes. Remove from the heat and stir in the vanilla, then divide among 6 to 8 dessert cups or dishes. Cover with plastic wrap and refrigerate until set, about 2 hours.
• Meanwhile, make the cinnamon cream: Whip the cream with the sugar in a bowl until it just holds soft peaks; fold in the cinnamon. Serve with the pudding.

CHOCOLATE PUDDING CEREAL SQUARES

Steps:

• Butter a 9 inch square baking pan.
• In a large saucepan, combine the syrup and the dry pudding mix and heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
• Remove from the heat and blend in the peanut butter (I prefer chunky) just until mixed.
• Quickly stir in the cereal until evenly coated.
• Spread the mixture evenly in the pan with a buttered spoon. Cool until firm, about 10 minutes.
• Cut into squares. You can place them in miniature cupcakes liners for a pretty serving look.
• Note: Do not use instant pudding mix.

PUDDING SQUARES

Steps:

• Butter baking pan 9x9x2.
• In large saucepan, heat pudding mix (dry) and corn syrup to boiling over medium heat; stirring constantly; boil and stir 1 minute.
• Remove from heat and blend in peanut butter.
• Stir in cereal until evenly coated.
• Spread mixture evenly in pan with the buttered back of a spoon.
• Cool until firm, about 30 minutes.
• Cut into squares.

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE PUFFED-WHEAT SQUARES

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.

CEREAL SQUARES

Steps:

• Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
• Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.