Puffed Wheat Cake
A classic Canadian no-bake dessert made with puffed wheat cereal coated in a rich chocolate syrup. Chewy, crunchy, and irresistibly chocolatey, it's like a Rice Krispies treat—but better.
Ingredients
- 1 cup (220g) packed brown sugar
- 1 cup (250ml) corn syrup
- 1/2 cup (114g) salted butter
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp (5ml) vanilla extract
- 10 cups (170g) puffed wheat cereal
Instructions
- Line a 9x13" pan with parchment paper and set aside.
- Melt the brown sugar, corn syrup, butter, and cocoa powder in a large saucepan over medium heat.1 cup (220g) packed brown sugar, 1 cup (250ml) corn syrup, 1/2 cup (114g) salted butter, 1/2 cup (45g) unsweetened cocoa powder
- Bring to a boil, stirring often and let it boil hard for 1 minute. Remove from heat and stir in the vanilla.1 tsp (5ml) vanilla extract
- Add the cereal and mix until all the cereal is coated in the chocolate syrup.10 cups (170g) puffed wheat cereal
- Transfer the mixture into the prepared pan. Using the back of a greased rubber spatula, press the mixture evenly into the pan.
Notes
Store puffed wheat cake in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 158kcal | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 104mg | Potassium: 56mg | Fiber: 1g | Sugar: 21g | Vitamin A: 894IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 4mg