Place the first 4 ingredients in a pot over medium heat. Bring mixture in the pot to a boil over medium heat, boil for 2 minutes, stirring regularly. It should be at soft ball stage, you can test it by dropping some into a glass of cold water, if it stays together it’s done, if not, boil another 2 minutes. Or test with a candy thermometer, soft ball stage is 240°-250°.
Measure puffed wheat into a big bowl. Pour above mixture over puffed wheat, mix thoroughly and press into a 9x13 cake pan.
Cool well before cutting.
Package into individual bags for lunches. These also freeze well.
*this uses plain puffed wheat, not the honey smacks cereal. But, if you can’t find plain, you can use honey smacks, it may just be sweeter.
