Puffed Wheat Squares

It had been too long, so we made these this week - just in time for Thanksgiving and the pre-Christmas lack of baked goods (ha ha).

I owe this recipe to The Casual Baker, who notes (rightly, in my experience) that these squares are a rural prairie food known only to us Canadians. Good for us, but let's share. I might say the same of poutine, tourtière, butter tarts and Nanaimo bars. . .

Puffed Wheat Squares

1/3 cup butter
1/3 cup corn syrup
1/2 cup brown sugar
3 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon vanilla
6 cups puffed wheat

Measure out puffed wheat in a heatproof bowl. Lightly grease a 9-inch square baking pan. Set both aside.

Combine butter, corn syrup, brown sugar, cocoa and salt in a small saucepan. Bring to a boil over medium heat. Stir constantly with a wooden spoon for 2 minutes before removing from heat. Add vanilla and stir briefly to combine.

Pour the hot mixture over the puffed wheat and quickly stir to coat evenly. Pour the coated cereal into the greased baking pan and use a damp spoon or hands to press the mixture evenly into the pan.

Cool and slice.