My Mom made these often in the 60’s and 70’s to feed her large family of 7 children . It was one of my favourites and was often an after school snack. In those days it was made with Puffed Wheat. Now, 50 years later I continue the tradition but make mine with puffed rice. Quite suitable for our children and grandchildren – many of whom have celiac, dairy, egg and nut allergies. It’s quick and easy to make. I also have a Tik Tok video of how to make it!
Puffed Rice Bars
3/4 cup margarine
3/4 cup corn syrup (or other thick syrup)
1/2 cup cocoa powder
1 1/2 cup brown sugar, packed
2 teaspoons vanilla extract
12 cups puffed rice **
Prepare a large baking sheet 17 1/2″ x 12 1/2″ x 1″ by buttering it, or spraying with cooking spray.
Place large pot on stove . Add the margarine, corn syrup, cocoa powder and brown sugar. Bring to a boil over medium high heat stir constantly. Once it reaches a full boil, reduce heat to medium low and continue stirring for 3 minutes. Remove from heat. Stir in vanilla extract. Add puffed rice and working quickly stir until all the puffed rice is coated with the mixture. Dump out onto your prepared 17 1/2″ x 12 1/2″ x 1″ baking sheet. Working quickly spread with a spatula to fit into pan. You may have to use your hands to press down and spread at the end. Careful that it is not too hot! Let cool completely. Slice into bars. Makes about 50 bars 2 1/4″ square. Store in fridge, freezer in a sealed container.
** I find puffed rice in Asian or African ethnic stores.**
Note: if you do not have a large baking sheet you may also put this in a 9″ x 13″ pan but it will be quite a bit thicker. Some people prefer it that way – more like a rice krispie bar.
Applewood Recipe Box 