Continued from the last post…
Once you’ve got the chocolate mixture bubbling for a couple of minutes, it’s time to take it off the element (or fire!) and add 6 to 7 cups of puffed wheat cereal. I know the recipe card says 6-8 cups, but 6 1/2 cups makes a nice, heavily coated batch of squares. So, add in your cereal:
Stir it in until it’s nicely coated. If it’s too runny, just add more cereal!
Get out your 7X11 inch glass pan – or any old pan, but this recipe fills this pan perfectly:
It will start to cool down and not be as sticky soon after spreading it in the pan. I found it easiest to use a metal spoon to spread it out. It gets easier to spread as it cools down.
So squish it…
And there you have it – just wait for it to cool down (you can even put it in the fridge for 15 minutes or so) and then you can cut it up into squares like this.
If you have the ingredients on hand, you can whip these up in about 20 minutes or so. You don’t need to let the sugar, butter, corn syrup bubble for long before adding the wheat. It’s easy, quick, and simple.
And YUM.
