Puffed Wheat Squares with Marshmallows Recipe
These Puffed Wheat Squares With Marshmallows are a quick and delicious no-bake treat combining toasted puffed wheat, a rich chocolate sauce, and melty marshmallows for a gooey, crunchy dessert perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Puffed Wheat Mixture
- 10 cups toasted puffed wheat
Chocolate Sauce
- 1 cup packed brown sugar
- 2/3 cup unsalted butter
- 2/3 cup golden or dark corn syrup
- 1/4 to 1/2 cup Dutch process cocoa powder (1/4 cup for less intense chocolate, 1/2 cup for more chocolate flavor)
Marshmallows
- 1 1/2 cups mini marshmallows (divided: 1 cup mixed in, 1/2 cup sprinkled on top)
For Greasing
- Butter (for greasing baking dish and hands/spatula)
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish well with butter and set aside to prevent sticking.
- Combine sauce ingredients: In a medium-large heavy-bottomed saucepan, mix 1 cup packed brown sugar, 2/3 cup unsalted butter, 2/3 cup corn syrup, and 1/4 to 1/2 cup Dutch process cocoa powder depending on your preferred chocolate intensity.
- Boil the sauce: Cook the chocolate mixture over medium-low heat, stirring occasionally until it reaches a rolling boil. Maintain the boil for exactly 60 seconds to develop the right consistency.
- Remove from heat and combine: Take the saucepan off the heat immediately after boiling, then pour the hot chocolate sauce over the 10 cups puffed wheat in a large bowl.
- Mix with marshmallows: Toss the puffed wheat thoroughly in the chocolate sauce until evenly coated, then add 1 cup of mini marshmallows and fold gently to combine.
- Press into baking dish: Transfer the coated puffed wheat mixture into the greased baking dish and press down firmly to compact. Use a buttered spatula or lightly buttered hands to avoid sticking while pressing evenly.
- Add marshmallow topping: Sprinkle the remaining 1/2 cup mini marshmallows evenly on top and allow them to soften and melt slightly before spreading if desired.
- Cool and set: Let the squares cool and set at room temperature for at least 60 minutes to firm up before slicing into squares for serving.
Notes
- Adjust the cocoa powder to your taste preference: less for mild chocolate, more for richer flavor.
- Use a buttered spatula or hands when pressing to prevent sticking and achieve a compact texture.
- The squares need to cool fully to set properly; avoid refrigerating as it can harden the chocolate sauce excessively.
- Store leftovers in an airtight container at room temperature for up to 3 days for optimal texture.
