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Nana’s Cocoa Wheat Puffs

This throwback recipe is from my Nana.  It’s a simple and sweet recipe that is highly addictive – my mom has been known to polish off an entire pan’s worth without even realizing it!  It’s chewy, like rice crispy squares, with a hint of cocoa.  This recipe is as simple as making rice crispy squares.

Nana's cocoa wheat puffs

Nana’s Cocoa Wheat Puffs

Nana’s Cocoa Wheat Puffs


10 cups puffed wheat
½ cup butter (plus extra to grease baking sheet)
½ cup sugar
¾ cup corn syrup
2 tablespoons unsweetened cocoa powder


  1. Place puffed wheat in an extra large bowl and set aside.
  2. Butter a large (11x17) baking sheet and set aside.
  3. Heat butter, sugar, and corn syrup in a small pot over medium heat, as soon as it reaches a boil, set a timer for 1 minute, then remove from heat and whisk in cocoa powder.
  4. Pour syrup mixture over puffed wheat, mix well so that all the puffed wheat is coated.
  5. Spread wheat puff mixture onto the buttered baking sheet, pressing gently to flatten with a spatula. 
  6. Allow to cool at room temperature before serving.

Cocoa Wheat Puffs Tips:

  • Instead of buttering a baking sheet, try lining it with parchment or wax paper, the squares will lift out just as easily.  Also, if you use a piece of wax paper in your hand to press the puffed wheat mixture flat, your hands won’t get sticky!
  • Spray the inside of a measuring cup with nonstick cooking spray before measuring the corn syrup. This will make the corn syrup easily slide out of the measuring cup, leaving nothing behind.


  1. I always add a cup of mini marshmallows to keep them stick together and soft

  2. The second the syrup mixture boiled, did you set a timer for 1 minute? If you boil it past the minute, it will turn out hard and crumbly, rather than soft and chewy. Hope the helps, xx k.

  3. Kary I just made these and took them to church coffee on Sunday. Mine were a bit crumbly-Frank said it was because I was too cheap with the syrup! He was probably right!But they were enjoyed by all!