Squares Choco Nut Puffed Millet Squares Recipe 415 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.

SQUARES - CHOCO-NUT PUFFED MILLET SQUARES RECIPE - (4.1/5)

Steps:

• Line an 8×8 pan with aluminum foil and spray with cooking spray. Set aside. Pour puffed millet into a large mixing bowl and set aside. In a small saucepan, combine coconut butter, honey, and cocoa powder. Heat over medium, stirring continuously. When it starts to boil, remove from heat. Pour liquid ingredients over puffed millet and stir with a spatula. Add optional chocolate chips (they will melt) and stir well. Pour into pan and press down with a spatula. Take a piece of parchment/wax paper and spread over top. Press down hard with your hands or a hard object (like the side of a glass). Chill for at least 2 hours, uncovered, before cutting into squares. Bars should be stored in the fridge in an airtight container. Notes and Substitutions: *I used Nature's Path puffed millet, purchased at Bulk Barn. Any puffed wheat cereal could also be used if you're not avoiding gluten. **Coconut butter: Empty a bag of shredded, unsweetened coconut into a food processor and blend until it reaches the consistency of peanut butter. Scrape down the sides as needed. This takes anywhere from 5-15 minutes. Store it in the fridge and pop it in the microwave in 20-second intervals before using. It's also a great spread on pancakes. Having difficulty? Check out this great FAQ page.

PUFFED MILLET SQUARES

Steps:

• Grease an 8x8-inch pan.
• Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

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.