Prep 15 mins
Cook 0 mins
I love how easy it is to memorize recipes that have equal proportions, so this recipe is easy to recall, and it is also the best puffed wheat recipe I've come across. Originally from the 4-H cookbook.
- Mix together sugar, margarine, corn syurp and cocoa and bring to a boil til soft ball stage.
- Pour over puffed wheat
- spread in a greased cook sheet or 9X13 pan for thicker squares.
I love these squares. I used this recipe as the base and took the changes from my search by using brown sugar instead of the white, 4 tbsp cocoa, 1 tsp vanilla and sprinkle of cinnamon. We spread it out on a cookie sheet for the thinner bar.