Puffed wheat squares are a family favorite and a lunch kit staple in our household. These chewy, gooey treats are delicious but traditional recipes can be packed with refined sugars. In an effort to reduce highly processed foods, I have swapped the traditional corn syrup for honey. While there is still brown sugar in this recipe, choosing a less processed variety can be helpful.
Standard light and dark brown sugars are created by adding a portion of molasses back in to white sugar. So in summary, the sugar is processed until all of the molasses is removed resulting in white sugar, and then processed further to recreate brown sugar. Demerera sugar is a slightly different version of brown sugar. Rather than removing the all of the molasses and then adding it back in, the processing is stopped part way through. This means that demerara sugar is a less processed option, but gives very similar results as standard brown sugar.
Some other ways to boost the nutritional value of these treats are to choose a good quality butter (not margarine), raw (local if possible) honey, and organic puffed wheat. Pay special attention to the ingredients list on the wheat, many brands add ingredients to ‘ensure freshness’.
Start by lining a 9×13″ with parchment paper or greasing it. Combine brown sugar, butter, honey, cocoa powder and vanilla in a saucepan over medium. Bring to gentle boil while whisking and allow to boil for 1 minute. The syrup mixture should be smooth, under or over boiling can result in a grainy syrup.
Pour the syrup over puffed wheat and mix well, until all puffed wheat pieces are coated.
Finish by pressing into prepared pan and allowing to cool.
These baking pans are my favorite! I love that this 9×13″ pan come with a lid for easy storage and transportation of your treats.
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Puffed Wheat Squares
Ingredients
- 1 cup brown sugar (demerara)
- 1/2 cup butter
- 1/2 cup honey
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 9 cups puffed wheat
Instructions
- Line a 9×13″ with parchment paper.
- Combine brown sugar, butter, honey, cocoa powder and vanilla in a saucepan over medium. Bring to gentle boil and allow to boil for 1 minute. The syrup mixture should be smooth, under or over boiling can result in a grainy syrup.
- Pour the syrup over puffed wheat and mix until all puffed wheat pieces are coated.
- Press into prepared pan and allow to cool.
- Store in an air tight container.