In an effort to cut back on costs, I tried making my own granola bars, but they really weren't that great. For the recipe, I bought a bag of puffed wheat. Unfortunately, the puffed wheat sat in my cupboard for at least a month without being eaten. A couple Sundays ago I decided it was time to do something with this neglected cereal. Here is the recipe I made, which was adapted from a recipe I found at The Mother Huddle.
Ingredients:
8 oz bag Puffed wheat
1/2 cup Butter
1 cup Brown Sugar
1/2 cup Light Corn Syrup
1 cup Sweetened Condensed Milk
12 oz bag Milk Chocolate Chips
Directions:
Grease a 9" x 13" pan. Pour puffed wheat into a large bowl and set aside.
In a medium saucepan, melt butter over medium low heat, but do not let boil. Add sugar and corn syrup, then turn up the heat and bring to a boil. Add sweetened condensed milk and return to a boil. Then, reduce heat to medium and, stirring constantly, cook to 240⁰ (soft ball stage), which takes about 10-15 minutes.
Pour caramel mixture over puffed wheat and mix thoroughly. Gently press into greased pan with the back of a wooden spoon.
In a small saucepan, melt the chocolate chips. Sporadically drop dollops of the melted chocolate on top of the caramel puffs, then spread into a semi even layer and let cool.
Once both layers are room temperature, cut into 16 rectangles. Store in an air tight container for up to a week.
8 oz bag Puffed wheat
1/2 cup Butter
1 cup Brown Sugar
1/2 cup Light Corn Syrup
1 cup Sweetened Condensed Milk
12 oz bag Milk Chocolate Chips
Directions:
Grease a 9" x 13" pan. Pour puffed wheat into a large bowl and set aside.
In a medium saucepan, melt butter over medium low heat, but do not let boil. Add sugar and corn syrup, then turn up the heat and bring to a boil. Add sweetened condensed milk and return to a boil. Then, reduce heat to medium and, stirring constantly, cook to 240⁰ (soft ball stage), which takes about 10-15 minutes.
Pour caramel mixture over puffed wheat and mix thoroughly. Gently press into greased pan with the back of a wooden spoon.
In a small saucepan, melt the chocolate chips. Sporadically drop dollops of the melted chocolate on top of the caramel puffs, then spread into a semi even layer and let cool.
Once both layers are room temperature, cut into 16 rectangles. Store in an air tight container for up to a week.
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