Just looking at these you can see where the inspiration for these Kitchen Sink Puffed Wheat Squares came from. Partly crushed candy canes, a few smarties, dregs of pretzels and nuts and bolts, a few chips left in the bottom of a bag (who does that?); it’s the holiday season when there’s a lot of snacking going on.
So, I decided to clean out the pantry and throw everything but the kitchen sink into a batch of ooey-gooey puffed wheat squares. I know there’s lots of recipes for Kitchen Sink Cookies out there but I was craving the chewy, chocolate-y-ness of good old puffed wheat squares. They were a hit with my team, family, and friends. I hope you enjoy them as well.Print
Kitchen Sink Puffed Wheat Squares
This ever-popular chewy, chocolate Canadian Prairie classic gets a sweet and salty makeover with this clean out the snack cupboard and throw everything but the kitchen sink into the mix version.
- Total Time: 15 minutes
- Yield: 15 large squares
- Category: snacks
- Method: stovetop
- Cuisine: Canadian
¾ cup butter (plus a bit more to butter the baking dish), measuring cups and spoons
1 cup brown sugar
⅔ cup corn syrup
1 teaspoon pure vanilla extract
½ cup Dutch Processed Cocoa*, sifted
7 cups puffed wheat
1 – 2 cups assorted snacks (like pretzels, chips, smarties, m&m’s, crushed candy canes, leftover nuts and bolts)
- Put the butter, brown sugar and corn syrup in a large non-stick saucepan and stir continuously until it comes to a boil. Boil for 1½ minutes, remove from the stove, add the vanilla, and then stir in the puffed wheat and assorted snacks.
- Transfer the mixture to the prepared baking dish and press into the pan. Let sit at room temperature until firm. Score, slice into squares, and transfer to an airtight container for storage.
- Enjoy these as lunch bucket and hiking, skating or skiing backpack treats.
Keywords: Kitchen Sink Puffed Wheat Squares