Puffy Cake

One of my favourite treats as a kid (and as an adult!) was puffed wheat cake. Puffed wheat cake is what I like to think of as the Canadian version of rice crispy squares, only much better! Of course, since going GF eating wheat is now no longer an option, so I have been making a GF version of what my youngest son calls "puffy cake" (we had to get the "wheat" out of the name!) and it's every bit as good as the original was.

Be cautious when purchasing the puffed rice -- I came across a version in a Meijer store that had wheat starch added! Most puffed rice, though, should be safe and can be found in bags in the cereal aisle.

1 cup butter
1 cup light corn syrup (If you're in Canada you can use Rogers syrup instead)
2 cups brown sugar
6 heaping tablespoons cocoa
2 teaspoons vanilla
16 cups puffed rice (not rice crispies)

Measure out the puffed rice into a large bowl and set aside.

Combine the remaining ingredients in a large microwave-safe bowl and bring to a rolling boil in the microwave. Boil the mixture for about 1 1/2 minutes for a softer version of these squares or allow the mixture to boil for 3 minutes for a crunchier version (my favourite way). Pour over the puffed rice and stir well to coat. Be careful -- this mixture is hot!

Pour into a greased 11 x 17 pan for a thin square or a 9 x 12 pan for thicker squares, then cover with waxed or parchment paper and press the mixture down firmly into the pan. Allow to cool before cutting into squares.