Gluten-Free Puffed Rice Bars

Gluten-Free Puffed Rice Bars

Puffed Wheat Squares are a super popular bar back home in Winnipeg. These Puffed Rice Bars are a super accurate - Gluten-free - version!

Note: This recipe was first posted on my original blog, Celebration Generation, on Jan 10, 2013. It was transferred over to this blog on 3/16/2021

With the new year still somewhat fresh on our calendars, you may be looking at finding "healthy" alternatives for desserts and snacking.

Well, the bulk of this bar comes from the puffed rice, which is very low in calories, anyway.

I know, I know... it's a stretch - but I feel a bit guilty blogging dessert recipes, with all the talk of resolutions out there!

I was feeling homesick and nostalgic lately, and decided to make a batch for my husband.

Puffed Wheat Squares are actually a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies thing.

You know how you can get Rice Crispy squares pretty much anywhere - even in the gas stations?

It's the same way with these bars, back home in Winnipeg.

Puffed Rice Squares

While I loved puffed wheat bars, back in the day... my body can’t handle wheat anymore.

So, I came up with this gluten-free version of my old favourite!

Just like the original bar, these are super quick and easy to make, and are definitely "comfort" food.

Just make sure you get the soft “puffed rice” cereal, not rice crispy-type cereal!

How to Make Gluten-Free Puffed Rice Bars

Generously grease a 9x 13″ baking pan, set aside. Pour puffed rice into a large, heatproof mixing bowl.

In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.

Once butter melts, turn the heat up a bit and bring mixture to a boil. Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.

Pour hot chocolate mixture over puffed rice, stir (carefully!) until all of the rice is coated with chocolate.

Dump mixture into prepared baking pan.

Using lightly greased (or slightly damp!) hands, gently press mixture down into the pan, until a bit more compacted and relatively flat.

I tend to wuss out and use an oven mitt and a sheet of parchment paper. Hot sugar is no joke!

Anyway, the firmer you press, the firmer the final bar will be. Use a light hand for a more tender bar.

Allow to cool completely before cutting into squares.

Print Recipe

5 from 3 votes

Gluten-Free Puffed Rice Bars

Puffed Wheat Squares are a super popular bar back home in Winnipeg, and it seems to be mostly a Canadian Prairies thing... and you can make a very accurate gluten-free version!

Prep Time10 mins

Cook Time10 mins

Cooling Time1 hr

Total Time1 hr 20 mins

Course: Dessert, Snack

Cuisine: Canadian

Servings: 12 People

Calories: 287kcal

Author: admin

Equipment

• 9 x 13 Baking Dish

Ingredients

• 6 oz Puffed Rice Cereal
• ½ cup Butter
• 1 cup Corn Syrup
• 1 cup Packed Brown Sugar
• ⅔ cup Cocoa Powder
• ½ teaspoon Salt
• 1 teaspoon vanilla

Instructions

• Generously grease a 9x 13″ baking pan, set aside. Pour puffed rice into a large, heatproof mixing bowl.
• In a medium saucepan, combine butter, corn syrup, brown sugar, cocoa, and salt. Heat over medium until butter melts.
• Once butter melts, turn heat up a bit and bring mixture to a boil. Boil for 2 minutes, then remove from heat and stir in vanilla until well combined.
• Pour hot chocolate mixture over puffed rice, stir (carefully!) until all of the rice is coated with chocolate. Dump mixture into prepared baking pan.
• Using lightly greased (or slightly damp!) hands, firmly press mixture down into the pan, until compacted and relatively flat. Allow to cool completely before cutting into squares.

Nutrition

Calories: 287kcal | Carbohydrates: 55g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 113mg | Fiber: 2g | Sugar: 40g | Vitamin A: 236IU | Calcium: 28mg | Iron: 5mg

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