- 8 cups [2 L] puffed wheat cereals
- 3 tablespoons [45 mL] unsweetened cocoa powder
- 1/3 cup [80 mL] corn syrup
- 1/4 cup [60 mL] packed brown sugar
- 1/3 cup [75 g] butter or margarine
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- Transfer puffed wheat cereals into a large bowl; set aside.
- Grease a square 9-inch [23-cm] cake pan.
- Grease the rim of a medium saucepan to prevent boil-over.
- Transfer together cocoa powder, corn syrup, brown sugar, and butter or margarine into 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 all over puffed wheat cereals stirring until evenly coated.
- Using a buttered spatula, press mixture into prepared pan.
- Allow to cool completely before cutting into 16 squares.
- Wrap each square individually into plastic wrap, or store into an airtight container.
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