This is a recipe for a square made from puffed wheat that can be made in minutes and requires no baking, yet is very tricky to get right. Kids love this stuff. Butter is normally used as a fat, but I substituted peanut butter for extra flavor. In doing so, I figured out after numerous failed attempts that adding extra water was needed to prevent the syrup from turning into concrete. All the tricks are written up in this blog post, kind of Food Lab style.
And here is a picture to whet your appetite.
Chocolate Peanut Butter Puffed Wheat Square
Ingredients
- 68 grams (4.5 cups) puffed wheat
- 72 grams (a half a cup) brown sugar
- 72 grams (a quarter cup) golden syrup
- 45 grams (3 tablespoons) natural peanut butter
- 8 grams (1.5 teaspoons) water (don't leave this out!)
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon vanilla
Method:
- Butter a baking dish about 8" square and set aside.
- Put the puffed wheat into a large mixing bowl and set aside.
- Put the brown sugar, golden syrup, peanut butter, water, and cocoa powder into a small pot over medium heat.
- Stir constantly until the temperature hits 235°F, the "soft ball stage".
- Immediately remove from heat and then quickly mix in the vanilla.
- Pour the mixture over the puffed wheat and stir to combine until puffs are well coated. Work quickly as the syrup will get thicker as it cools.
- Spoon the mixture into the buttered dish. Smooth out with a spatula or wooden spoon. Better yet, use a piece of wax paper cut roughly to the shape of your pan and press it down flat and evenly using your hands.
- Let cool and cut into squares.
Notes: this makes a relatively thin square but it doubles easily with no changes to the directions. Chocaholics might want to try adding extra cocoa, but I haven't tried this myself.
bon appetit
No comments:
Post a Comment