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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chocolate Puffed Squares Recipe

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This recipe for Chocolate Puffed Squares is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup honey
¾ cup butter
1 cup maple syrup
½ cup cocoa
1 tbsp. vanilla extract
11 cups puffed grain (rice, and/or millet and/or buckwheat and/or corn puffs -plain) cereal
Directions:
Directions:
Combine honey, butter, maple syrup, cocoa, and vanilla in a heavy saucepan. Bring to a low, rumbling boil for five minutes. Add the puffed grains and stir. Pour mixture into a well-greased cake pan and pat down. Cool in the fridge. Cut into squares while still in the cake pans.
Store in the fridge and serve cold (the squares tend to fall apart at room temperature).
Personal Notes:
Personal Notes:
My family has a collective sweet-tooth, but one of us is unable to eat sugar, dairy, and wheat. We prefer honey and maple syrup to artificial sweeteners like aspartame, which has the effect of limiting our access to sugar-free desert recipes (they all seem to be made with the stuff).

Thus, we need to get creative with our own recipes and come up with deserts that lend themselves naturally to honey. This search led us to those good old-fashioned chocolate puffed wheat squares, but our version would have a twist or two: instead of sugar, we used maple syrup; instead of puffed wheat, we used a mixture of puffed kamut, rice, and/or millet; and instead of corn syrup, we used honey. They don't stay together at room temperature, but taste simply delicious cold out of the fridge

 

 

 

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