Puffed Rice Squares Recipes

CHOCOLATE PUFFED WHEAT SQUARES

Steps:

• Place puffed wheat in a large bowl, and set aside. Grease one 9x9 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.

PUFFED MILLET SQUARES

Steps:

• Grease an 8x8-inch pan.
• Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

PUFFED-RICE BARS WITH PEANUT BUTTER AND CHOCOLATE

Steps:

• Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

PUFFED RICE SQUARES

Steps:

• Bring the syrup and sugar to a boil in a sauce pan. Remove from heat and add peanut butter, mix well.
• In a large mixing bowl mix the syrup mixture and cereal together, starting with 8 cups of cereal and adding the additional cup if needed. Press mixture into a 9x13-inch pan.
• Melt chocolate chips together in a small saucepan on the stove or place the chips in a micro safe bowl, microwaving them on MED for about 2 minutes. Remove and stir until smooth. Spread the chocolate on top of squares.
• Let set at room temperature for a couple of hours, cut into squares and store at room temp in an air tight container.
• If stored in the fridge they will become VERY hard.

ORGANIC PUFFED RICE SQUARES

Steps:

• Mix syrup, margarine, cocoa and brown sugar in stainless steel pan.
• Bring to boiling and boil 5 minutes (no longer, no less).
• Remove from heat, add puffed rice and stir to blend.
• Put in greased 9"x13" pan. Press with fingers to pack.
• Let cool slightly and cut into squares. Let cool completely.

BROWN RICE CRISPY BAR

Steps:

• Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
• Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
• Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.