puffed wheat squares

Cornflake squares are a chewy, gooey marshmallow cereal bar with sliced almonds. They&#x27;re one of my favorite treats ever, and your family will love them!

Cornflake Squares

mini marshmallows

vanilla

cornflakes ((Use Gluten Free cornflakes to make this recipe Gluten Free))

(200 grams) sliced almonds

Grease a 9x13&quot; baking dish, set aside.

Melt butter in a large bowl on high heat in the microwave. Melt in 30 second increments, checking the butter and swirling the bowl after each 30 seconds. Depending on the starting temperature of your butter, it may only take 30 seconds.

Stir the marshmallows into the melted butter to coat. Return the bowl to the microwave to melt the marshmallows, again in 30 second increments at high heat. Stir after each 30 seconds. When marshmallows are melted, stir well until butter is completely incorporated into the marshmallow (Note: At first it will look like there is too much butter, and it will appear separated from the marshmallow. Keep stirring vigorously and it will incorporate after30-60 seconds). Stir in vanilla.

Fold cornflakes and almonds into the marshmallow mixture. Stir well until uniform. Transfer the mixture to the prepared baking dish. Press firmly into the dish, but not so firmly as to crush the cornflakes (this will be very sticky! Use the back of a large, oiled spoon or oil the palms of your hands). Let set at room temperature, about 2 hours. Once the mixture has set, cut into squares. Store in an airtight container or bag at room temperature or in the freezer.

These healthier puffed wheat squares are made with peanut butter, dates, and honey - no corn syrup needed, and still deliciously chewy.

Peanut Butter Puffed Wheat Squares

natural peanut butter

dates (mashed

honey

coconut oil

vanilla extract

cocoa powder

sea salt

puffed wheat

Line a 20cm (8 in.) baking dish* with parchment paper and set aside.

Add the peanut butter, date puree, honey, coconut oil, and vanilla to a large pot.

Heat until just melted, stirring constantly. Once the mixture comes together and the oil has melted, immediately remove from the heat.

Stir in the cocoa and salt, mixing to combine.

Add the puffed wheat and stir, using a spatula, until fully coated in the peanut butter mixture.

Turn the puffed wheat mixture out into the prepared baking dish and press into as even a layer as possible.

Place the dish into the freezer and chill for at least ten minutes (or refrigerate for 30 minutes), then lift it out of the dish with the parchment paper and slice into bars.

Store the bars in an airtight container at room temperature for a couple of days, or freeze up to three months. I prefer to keep these in the refrigerator for best texture.

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Cornflake Squares

Peanut Butter Puffed Wheat Squares

Top 2 puffed wheat squares recipes from across the web

The most viewed puffed wheat squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornflake Squares

Peanut Butter Puffed Wheat Squares

The most viewed puffed wheat squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine