American Chocolate week continues with these delicious lunch time snacks. Packing these in lunches should leave those who are packing them with smiles.
8 cups puffed wheat cereal
3 tablespoons unsweetened cocoa powder
⅓ cup corn syrup
¼ cup packed brown sugar
⅓ cup butter or margarine
Place puffed wheat in a large bowl, and set aside. Grease one 9×9 inch pan. Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in 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 over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.
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